2 med. eggplants
Flour, eggs, bread crumbs
1 lg. can whole tomatoes, cut
1 (6 oz.) can tomato paste
1 or 2 green peppers, cut in strips
Chopped onions
Chopped mushrooms (opt.)
Parsley

Slice eggplant 1/4" thick, lay on paper towels and salt lightly. Cover with paper towel, let set for 20 minuets or longer.

Make sauce with tomatoes, paste, peppers, onions, mushrooms and parsley. Add 2 cups water. Add salt and pepper to taste. Add 1/2 teaspoon baking soda to sauce 5 minutes before you pour over eggplants.

Sauce should be on the thin side. Simmer until eggplants are fried.

To fry eggplants:

First dip in flour. Second dip in beaten eggs (some water added to eggs). Third dip in bread crumbs. Fry in oil until light brown. Lay on paper towels.

Last; in large bowl cover bottom with sauce, add a layer of sliced eggplants, sprinkle with Parmesan cheese, top with sauce. Continue with each layer. Bake at 350 degrees for approximately 1 hour or until tender.