2 med. size eggplant
Flour
2 eggs, well beaten with 4 tbsp. water
Salad oil
Meat sauce
1 lb. Mozzarella cheese, sliced

Cube eggplant in lengthwise slices about 1/4 inch thick. Coat each slice with flour, shake off excess and turn in egg mixture. Drain briefly and saute in about 1/4 inch salad oil over medium heat until browned and tender. When brown, drain on paper towel.

Line bottom of 3 or 4 quart casserole with about 1/2 of the eggplant. Spoon 1/2 the meat sauce over the top and cover it with 1/2 the cheese. Repeat. Bake at 375 degrees for 40 minutes uncovered. Serves: 8.