2 med. sized eggplants
Flour
1 or 2 eggs, slightly beaten
1/2 tsp. salt
1/4 tsp. pepper
1 c. olive oil
1/4 c. grated Parmesan cheese
1/2 to 1 lb. Mozzarella cheese, sliced thin
Tomato sauce

Peel eggplant; cut into 1/4-inch slices. Sprinkle each slice with salt; pile slices between two plates, topped with a weight to draw out juices. Let stand 1 hour.

Pat slices dry, dredge in flour, and dip in egg. Fry in hot oil until slices are golden brown on both sides. Drain on paper.

Spread a thin layer of sauce in the bottom of casserole; top with a layer of eggplant and top with a layer of Mozzarella slices. Repeat this procedure until all eggplant is used, ending with Mozzarella.

Bake in a preheated 400 degree oven for 15-20 minutes or until cheese is melted.