1 medium eggplant

½ teaspoon dried basil

½ teaspoon dried oregano

⅛ teaspoon (or to taste) garlic salt

1 cup spaghetti sauce

6 slices soy mozzarella cheese

¼ cup grated soy Parmesan cheese

• Preheat oven to 350°. Spray an 8″ × 8″ baking pan with nonstick cooking spray.

• Wash the eggplant and cut into slices about ¼ inch thick. Stir the dried basil, dried oregano, and garlic salt into the spaghetti sauce.

• Lay out half the eggplant slices flat on the prepared baking pan. Spoon the spaghetti sauce over the top.

• Cover the eggplant with foil and bake for 20 minutes or until tender. Remove from the oven. Uncover and lay the soy mozzarella slices on top.

• Bake for another 3 to 5 minutes, until the cheese melts. Sprinkle with the Parmesan cheese and serve.

Chicken with Marinated Artichoke Hearts — for Four

It's easy to adjust the recipe for Chicken with Marinated Artichoke Hearts (page 79) to serve 4 people. Replace the chicken thighs with 4 boneless chicken breasts, approximately 7 ounces each, and cook according to the recipe instructions. In addition to the tomato sauce and vegetables, add 1 can condensed cream of mushroom soup to the cooked chicken. Simmer, covered, for 30 to 35 minutes. Serve over 3 cups of cooked rice or noodles.