- TBS olive oil
- 2 medium eggplants, cut in half lengthwise and scoop out to 1/4 inch flesh rim, and chop.
- 1/2 cup chopped onion
- cloves garlic, crushed
- 1 tsp dried oregano
- Salt and pepper t.t.
- 1/4 cup grated Parmesan cheese
- 1/2 cup bread crumbs
- 1 tsp. chopped fresh Italian parsley
- cups tomato sauce
- 1 cup shredded mozzarella cheese