1 lg. eggplant, unpeeled
1 1/2 c. tomato sauce
2 cloves garlic, crushed
1 tsp. oregano
1 tsp. parsley
1/2 c. uncooked rice
3 tbsp. salad oil
2 tbsp. Parmesan cheese
1 tsp. sweet basil
1 c. Mozzarella cheese (or Muenster or cheddar), shredded

Preheat oven to 350 degrees. Cut eggplant lengthwise in half. Soak in salted water two hours before cooking.

Scoop out about half of meat from each side of eggplant. Chop and put aside. Cook rice until half done. Put aside. Heat a skillet and add 3 tablespoons salad oil and the crushed garlic. Simmer until brown. Add reserved eggplant meat. Add oregano, basil and parsley. Cook for 5 minutes over low flame and add 1 cup tomato sauce. Cook for 10 minutes more. Combine this mixture with rice and shredded cheese and fill the eggplant shells. Place eggplant in a greased baking dish. Pour the rest of the tomato sauce over the eggplant shell. Sprinkle with Parmesan cheese. Bake for 40 minutes. Serves 4.