2 eggplants (1 lb. each)
2 med. sliced onions
1 c. tomato juice
1 tsp. oregano (crumbled)
1/2 tsp. basil
Grated Parmesan cheese
2 med. sliced tomatoes
8 oz. part-skim Mozzarella cheese, shredded
1 tsp. salt
1/2 tsp. pepper

Pare and slice 1/2 inch thick.

1. Broil eggplant slices (5 inches from heat) 3 to 4 minutes, until brown on one side.

2. Arrange slices, browned side down, in greased shallow 2 quart baking dish. Top with tomato, onion, Mozzarella.

3. Combine tomato juice, oregano, salt, basil and pepper. Pour over eggplant, sprinkle with Parmesan.

4. Bake at 350 degrees for 30 minutes.