1 eggplant (1 lb. approximately)
10-12 oz. tomato sauce
2 tsp. parsley
2 tsp. chopped onion or chives
4 tbsp. grated Parmesan cheese
1 tsp. garlic salt
Shake of pepper
1 tsp. crushed oregano
3 oz. Mozzarella (part skim) cheese

Cut eggplant into 1/4-inch slices. Boil in water in large pan. Simmer about 3 minutes. Drain off all water; pat slices dry with paper towels.

Mix together tomato sauce, parsley, onion, Parmesan cheese, garlic salt, pepper, and oregano. Cover the bottom of a 4x8 or 5x9 baking pan with a little sauce; cover with slices of eggplant and 1 ounce of Mozzarella in thin slices. Repeat until you've used 3 ounces cheese. Top all with more Parmesan. Bake at 375 degrees for about 35 minutes until very hot.

For use as a main dish, use 1/2 pound Mozzarella cheese.