2 eggplants
Beaten eggs
Flour or cornmeal and flour mixed
1 (16 oz.) can tomato sauce
2 c. Mozzarella cheese
Parmesan cheese
Salt

Slice 2 eggplants and soak in salt water (2-3 hours or overnight). Dip into beaten eggs, then coat with flour (or cornmeal and flour mix). Fry in skillet until golden brown. Drain on paper towels.

Layer in large casserole dish with tomato sauce and Mozzarella cheese. Repeat layers, ending with cheese. Sprinkle Parmesan cheese over top. Bake UNCOVERED at 350 degrees for 20 minutes until sauce is hot and cheese melts.