Ingredients:

• 2 small eggplants, cut in 1/2 inch slices;
• 2 tbsp. cooking oil;
• 1 packet Italian herb dressing mix;
• 1 can tomato sauce;
• 1 cup bread crumbs;
• 6 cloves garlic;
• 10 oz. sliced mozzarella cheese;
• minced parsley.

Method: Marinate 4 garlic cloves minced overnight in tomato sauce and herb mixture. Coat the eggplant in brad crumbs. Coat medium size casserole with oil and layer the eggplant with remainder of minced garlic. Pour 3/4 of the tomato mixture over eggplant and layer cheese on top. Add remainder of sauce and sprinkle with minced parsley. Bake 45 minutes in 350 degree oven.