2 med. eggplant, peeled, cut into 1/2 inch slices
1/2 c. butter, melted
3/4 c. fine dry bread crumbs
Spaghetti sauce (see below)
1 tbsp. dried oregano, crushed
1 c. (4 oz.) Mozzarella cheese, shredded

Dip eggplant in butter, then in bread crumbs. Place on greased baking sheet. Spoon sauce on top of each slice; sprinkle with oregano and cheese. Bake in hot 450 degree oven for 10-12 minutes or until done. Makes 4-5 servings.

SPAGHETTI SAUCE:

1 lb. lean ground beef
1/2 med. onion, chopped
1 tsp. salt
1/8 tsp. garlic salt
1 (15 oz.) can tomato sauce
1 (15 oz.) can tomato paste or puree
1 c. water
2 tbsp. oregano
1 tbsp. sugar
1 bay leaf

In Dutch oven, combine beef, onion, salt and garlic salt; cook until meat is browned and onion is tender. Drain off excess fat; add remaining ingredients. Simmer uncovered until sauce is thick, stirring occasionally. Remove bay leaf. Preparation time: 40 minutes.