3 tbsp. vegetable oil
2 tbsp. water
1 lg. onion, sliced
2 lg.j tomatoes, sliced
1 med. eggplant, unpeeled
1 (8 oz.) low fat Mozzarella
1 c. low fat plain yogurt
3 tbsp. chopped fresh mint and for parsley
2 cloves garlic, minced
1/4 tsp. salt
Dash pepper
Paprika

In large nonstick skillet, heat 1 teaspoon oil and 1 teaspoon water over medium heat; cook onion, stirring for 5 minutes or until softened. Remove onion and set aside.

Cut eggplant into 1/4 inch thick slices. Brush remaining oil over eggplant slices. In skillet over medium heat, cook eggplant, turning once until tender, about 10 minutes (or arrange on baking sheet in single layer and bake in 400 degree oven for 15 minutes or until tender).

In ungreased shallow baking dish arrange overlapping slices of eggplant and tomato, alternating with onion.

In small bowl, stir together yogurt, fresh mint or parsley, garlic, salt and pepper to taste; drizzle over eggplant slices. Sprinkle with grated Mozzarella and paprika.

Bake in 350 degree oven until hot and bubbly, 10 to 15 minutes. Serves 6 and is a wonderful side dish with lamb, pork, beef or chicken.