together cracker crumbs, Parmesan cheese and dried parsley flakes.
Dip eggplant slices in the milk mixture to coat, then dip in cracker mixture, coating both sides. Spray a 12 x 7-1/2 x 2 inch baking dish with nonstick spray. Arrange coated eggplant slices in dish. In a bowl, stir together tomato sauce oregano and garlic and pour over eggplant. Bake, covered at 350° for 40 minutes or until eggplant is tender. Remove and sprinkle with mozzarella cheese and bake, uncovered 10 minutes more. Makes 4 servings.
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