1 lg. eggplant, thinly sliced
1 tsp. butter
1 med. onion, minced
1 (6 oz.) can tomato paste
2 (8 oz.) cans tomato sauce
1 c. water
1 tsp. salt
4 c. chicken broth
1/4 c. Parmesan cheese
1 1/2 c. uncooked rice
1/4 c. butter
1/4 lb. Mozzarella cheese

In hot oil, saute eggplant on both sides until golden brown. Drain on paper. Heat 1 teaspoon oil and 1 teaspoon butter, saute onion, add tomato paste, tomato sauce, water, salt and pepper. Simmer covered for 40 minutes. Add chicken broth and rice. Bring to boil.

Cover and simmer for 45 minutes, stirring occasionally. Stir in 1/4 cup butter. Heat oven to 400 degrees. Grease 3-quart casserole. Arrange half of rice, eggplant, and half of Mozzarella cheese. Repeat. Sprinkle with Parmesan cheese. Bake uncovered for 25 minutes.