1 lg. eggplant
1/4 c. flour
1/4 c. oil for cooking
1/4 c. Italian bread crumbs
1/2 tsp. salt
2 eggs
1/3 c. grated Parmesan cheese
1/2 c. Ricotta cheese
Provolone cheese
1 (16 oz.) jar of Italian cooking sauce

Combine flour, bread crumbs and salt. Peel and slice eggplant into 1/2 inch slices. Dip slices into flour mixture and brown eggplant in hot cooking oil. Drain on paper towel. Place browned eggplant into a single layer in 10 x 16 inch baking dish. Fit tightly. Sprinkle with Parmesan cheese spread around thin slices of Provolone cheese. Put thin spreading of Ricotta cheese and 1/2 amount of Italian cooking sauce. Repeat whole process in a second layer. Bake uncovered for 15 to 20 minutes at 400 degrees.