1 med. size eggplant, about 1 1/2 lbs.
1/2 c. packaged bread crumbs
3/4 c. grated Parmesan cheese
1/4 c. mayonnaise
1 c. Easy Tomato Sauce (recipe follows)
1 (8 oz.) pkg. mozzarella cheese, sliced

1. Wash and trim eggplant; cut into 1/2" slices. Combine crumbs and 1/4 cup of the Parmesan cheese on wax paper.

2. Spread mayonnaise thinly on both sides of one eggplant slice; dip into crumb mixture, coating both sides. Place on ungreased cookie sheet. Repeat with remaining slices.

3. Bake in a hot oven, 425 degrees, about 15 minutes, or until browned and fork tender. Remove from oven and lower temperature to 375 degrees.

4. Grease an 11 3/4" x 1 3/4" baking dish; arrange eggplant slices, slightly overlapping. Spread each slice with small amount of the Easy Tomato Sauce; cover with slices of mozzarella. Sprinkle half the Parmesan over; spoon remaining tomato sauce over. Sprinkle with remaining Parmesan.

5. Bake at 375 degrees for 15 minutes or until cheese is melted. Makes 4 to 6 servings.

Easy Tomato Sauce: Dilute 2 (6 oz.) cans tomato paste with 3 cans water in small saucepan. Stir in 1/2 teaspoon crushed leaf basil, 1/2 teaspoon crushed leaf oregano, 1 crushed garlic clove, 2 teaspoons brown sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 10 minutes. Use 1 cup for this recipe; refrigerate remainder for other recipes. Makes 3 1/2 cups sauce.