1 med. eggplant, peeled and cut into 1/4 inch slices
1/2 c. flour
Salt and pepper
1 egg
1 tbsp. milk
1/4 c. oil
2 c. tomato sauce
1/2 c. grated Parmesan cheese
1/2 lb. Mozzarella cheese, sliced

Salt eggplant slices and let stand for 1 hour. Rinse, pat dry. Season flour with salt and pepper; dredge eggplant slices. Mix egg and milk. Heat fry pan to 360 degrees. Put oil into fry pan and heat. Dip eggplant slices into egg milk mixture. Saute 3 to 4 minutes on each side.

Put a few tablespoons tomato sauce into the bottom of shallow casserole. Cover with a layer of eggplant slices. Sprinkle with part of the Parmesan cheese. Spread on more tomato sauce. Top with Mozzarella slices. Repeat. Bake in preheated oven for 30 minutes.