Italian Eggplant | Aubergine
||Baking - 20 mins
1 medium eggplant / Aubergine peeled and cut into 1/2-inch slices
1/2 cup butter or margarine, melted
3/4 cup dry bread crumbs
1/4 teaspoon salt
13 oz spaghetti sauce, with mushrooms
1 tablespoon oregano
1 cupful mozzarella cheese, shredded
Dip the aubergine in the butter, then in mixture of bread crumbs and salt.
Place in a buttered casserole dish.
Spoon the spaghetti sauce over the top.
Sprinkle with oregano leaves and cheese.
Bake for 15 to 20 minutes at 350 F.