1 lg. eggplant, cut in 1/4 inch slices
1 tbsp. olive oil
3 tbsp. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
Pinch of garlic powder
1 tsp. leaf oregano, crumbled
1 (8 oz.) can tomato sauce
3 oz. part-skim Mozzarella cheese, thinly sliced
1/4 c. Italian seasoned bread crumbs

Bring large kettle of water to boiling; remove from heat. Drop in eggplant slices; let stand 5 minutes. Drain slices; blot dry with paper toweling. Heat oil in non-stick skillet; brown eggplant on both sides.

Combine Parmesan cheese, salt, pepper, garlic powder and oregano with tomato sauce. Spread a little tomato sauce mixture over bottom of a 9-inch square shallow baking dish. Arrange eggplant in layers with Mozzarella cheese. Pour remaining sauce mixture over all; top with bread crumbs. Bake in moderate 350 degree oven for 30 minutes or until bubbly. Makes 6 servings at 126 calories each.