Easy Eggplant Parmesan - cooking recipe

Ingredients

1/4 c. grated Parmesan cheese
1/2 c. enriched cornmeal
1 medium-sized eggplant (about 1 1/2 lb.), pared and cut into 1/2-inch slices
1/2 c. melted butter or margarine, melted
1 (8 oz.) can pizza sauce
1 c. (4 oz.) shredded Mozzarella cheese
2 Tbsp. chopped parsley

Preparation

Combine Parmesan cheese and cornmeal.
Dip eggplant into butter; coat with cornmeal mixture.
Place in greased 15 1/2 x 10 1/2-inch jelly roll pan.
Spread slices with pizza sauce.