15 1/2 oz. jar spaghetti sauce
1/2 tsp. Italian herb seasoning
1/4 tsp. garlic powder
1 1/2 tsp. sugar
1 lg. eggplant
1/2 lb. mozzarella cheese, grated

In jar of spaghetti sauce, add herb seasoning, garlic powder and sugar. Stir to mix and set aside.

Peel eggplant and cut into 1/4 inch slices. Put 1/2 of slices into 2 quart flat casserole dish, spoon on 1/2 of sauce, add 1/2 of cheese. Repeat layers. Bake in a preheated 350 degree oven for 45 to 50 minutes until eggplant is tender and dish is browned. Makes 6 generous servings.