2 lg. eggplants, sliced with skin left on (approx. 3 lbs.)
1/2 to 3/4 lb. Kosher skim milk Mozzarella cheese, sliced
3 c. spaghetti sauce
1/2 tsp. oil, to grease pan

Salt the sliced eggplant and let stand for several hours. Rinse and pat dry. Place slices in single layer under broiler and brown both sides. Layer the sauce, eggplant, cheese in a greased pan, 3 times, ending with a little sauce on top. Bake at 350 degrees for 40 to 45 minutes. Freezes well. Yield: 4 servings at 375 calories each (using 1/2 lb. cheese)