Categories: Casseroles, Vegetarian 
      Yield: 6 servings 
  
      1 pk Spaghetti sauce mix(1.5oz)          1    Eggplant,large 
      1 cn Tomato sauce(8oz)                 1/2 c  Salad oil 
  1 1/2 c  Water                             1/2 lb Mozzarella cheese,thin slice 
      1 ts Salt,seasoned                     1/4 c  Parmesan cheese,grated 
    1/2 c  Onion,minced                    
  
  1. Combine spaghetti sauce mix, tomato sauce, water, seasoned salt and 
  onion in a saucepan; bring to a boil.~ 2. Reduce heat and simmer, 
  uncovered, 20 minutes.~ 3. Peel eggplant; cut in 1/4-inch slices.~ 4. Saute 
  eggplant slices in hot oil in a skillet until brown, adding oil as needed; 
  drain well on paper towels.~ 5. Pour a third of the sauce into a 
  8-inch-square baking dish; cover the sauce with half the eggplant and 
  mozzarella slices.~ 6. Repeat layers, ending with sauce; top with Parmesan 
  cheese.~ 7. Bake, uncovered, in preheated 350'F. oven about 20 minutes.~