2 eggplants
1/2 c. flour
1 or 2 eggs, slightly beaten
1/2 tsp. salt
1/2 tsp. pepper
1 c. olive oil
Grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
Tomato sauce or spaghetti sauce

1. Pare eggplant; cut into very thin slices. Sprinkle each slice with salt; pile slices on a plate and cover with a weight to draw out the juice; let stand about 1 hour.

2. Flour eggplant slices and dip into beaten egg, seasoned with salt and pepper.

3. Fry in olive oil until golden on both sides. Drain on paper towels.

4. Place a layer of fried eggplant in casserole; cover with sauce; sprinkle with grated cheese and cover with a layer of Mozzarella cheese. Repeat procedure until all eggplant is used, ending with Mozzarella cheese.

5. Bake at 400 degrees for about 15 minutes.