1 lg. eggplant
Cooking oil
Tomato sauce
1/2 c. grated Parmesan cheese
1/2 lb. Mozzarella cheese, sliced thin

Can be frozen.

Peel and slice eggplant 1/2 inch thick. Fry in small amount of oil; drain on paper. In shallow casserole arrange layers of eggplant, tomato sauce, grated and sliced cheese. Bake in moderate oven 375 degrees about 25 minutes or until well browned. Makes 4.