1/4 c. grated Parmesan cheese
1/2 c. cornmeal
1 med. eggplant (about 1 1/2 lbs.), pared and cut into 1/2 inch slices
1/2 c. butter, melted
1 can pizza sauce
1 c. (4 oz.) shredded Mozzarella cheese
2 tbsp. chopped parsley

Combine Parmesan cheese and cornmeal. Dip eggplant into butter, coat with cornmeal mix. Place into buttered 15x10 inch pan. Spread eggplant slices with pizza sauce. Combine Mozzarella cheese and parsley, sprinkle over pizza sauce. Bake at 400 degrees for 15 to 20 minutes. Makes 4 servings.