1 1/2 lb. eggplant, peeled and cut in 1/2 inch slices
Salt
Flour
1/4 to 1/2 c. olive oil
2 c. tomato sauce
8 oz. Mozzarella cheese, thinly sliced
1/2 c. grated Parmesan cheese

Sprinkle both sides of the eggplant slices with salt and spread out in one layer on a platter or a board. After 30 minutes pat dry with paper towels. Dip each piece in flour; brown slices a few at a time. Add more oil as needed. Drain eggplant slices on paper towel.

Pour 1/4 inch of tomato sauce in an oiled baking dish, 1 1/2 to 2 quart size. Layer eggplant slices over the sauce. Top with a layer of Mozzarella cheese and sprinkle with some of the Parmesan cheese. Repeat with 1 or 2 more layers finishing up with a layer of tomato sauce, Mozzarella and Parmesan cheese. Cover and let cook for 20 minutes longer. Remove cover and bake for 10 minutes longer.