1 med. eggplant, pared and cut in 1/2 in. slices
1/2 c. butter, melted
3/4 c. fine dry bread crumbs
1/4 tsp. salt
1 (8 or 10 3/4 oz.) can spaghetti sauce with mushrooms
1 tbsp. dried oregano, crushed
4 oz. Mozzarella cheese, shredded (1 c.)

Dip eggplant in butter, then in mixture of bread crumbs and salt. Place on greased baking sheet. Spoon sauce atop each slice; sprinkle with oregano and cheese. Bake in hot oven, 450 degrees, 10 to 12 minutes or until done.

Makes 4 or 5 servings.