2 1/2 c. Mozzarella cheese
1 1/2 c. Parmesan cheese
1 lg. eggplant or 2 sm.
4 cans tomato sauce
1 1/2 c. flour
2 or 3 eggs
Olive oil

Peel eggplant to the white part. Cut into 1/4 inch thickness. Place slices in salted water (with a few ice cubes) for 30 to 40 minutes. Remove and pat dry. In one bowl, place 1 1/2 cups flour. In second bowl, place 2 beaten eggs. Dip eggplant in flour then dip in egg. Fry until golden brown in olive oil. In 9 x 12 inch pan, place 1 can tomato sauce on bottom. Layer with eggplant, Mozzarella and Parmesan cheese.

2nd Layer: sauce, eggplant, Mozzarella, Parmesan cheese. Repeat two more times. End with tomato sauce and cheeses. Bake at 375 degrees for 15 minutes.