1 lg. eggplant, peeled
Salt
Pepper
Garlic powder
3 tbsp. salad oil
3 tbsp. butter
1 c. chopped onion
2 c. chopped tomatoes
Pinch of thyme
1/2 c. parsley flakes
1/4 c. bread crumbs (Italian flavor, optional)
1/2 c. grated Mozzarella cheese

Slice eggplant into 1-inch slices and place in oiled glass baking dish. Sprinkle with salt and pepper. Broil 5 minutes on one side. Heat oil and butter in saucepan. Add onions and garlic. Cook 7-10 minutes.

Add tomatoes, simmer until thick, 12-15 minutes. Add thyme, parsley, salt and pepper and bread crumbs. Turn eggplant over and spoon tomato mixture over them. Sprinkle with cheese and bake 25-30 minutes at 350 degrees. Serves 4.