2 lbs. (two med.) eggplant, peeled
3 c. tomato sauce (three 8 oz. cans)
1/8 tsp. pepper
1/4 tsp. salt
1/2 tsp. garlic salt
1 1/2 tsp. Italian seasoning
1/2 c. onion, chopped
1 c. ricotta cheese
2 c. Monterey Jack cheese, shredded
1/4 c. grated Parmesan cheese
1/3 c. soft bread crumbs
1 tsp. butter, melted

Cut eggplant into 1 1/2 inch cubes. Parboil eggplant in salted, boiling water until just tender, about 5 to 10 minutes. Drain well. Mix together tomato sauce, pepper, salt, garlic, Italian seasoning, and onion. Spoon thin layer of sauce mixture in bottom of 3-quart casserole. Top with eggplant. Spread ricotta cheese over eggplant. Top with remaining sauce mixture, Monterey Jack cheese, and Parmesan cheese. Mix together bread crumbs and butter. Sprinkle over Parmesan cheese. Bake in moderate oven (350 degrees) for 45 minutes. Makes 6 to 8 servings.