Eggplant Bake - cooking recipe

Ingredients

1 medium eggplant (about 1 3/4 lb.), peeled and cubed
2 Tbsp. margarine
1 medium onion, minced
1 small green pepper, diced
1 (28 oz.) can crushed tomatoes
pinch of sugar
1/4 tsp. black pepper
1/2 tsp. oregano
1/3 to 1/2 c. seasoned bread crumbs
1 c. shredded reduced-fat Mozzarella
2 to 3 sprigs parsley, to garnish

Preparation

Place enough water to cover eggplant in a saucepan and bring to a boil.
Add cubed eggplant and parboil about 3 to 5 minutes; drain.