2 lg. eggplants
1 lg. onion, sliced
Flour
Salt
Pepper
4 oz. shredded Mozzarella cheese
Tomato sauce

Peel eggplants, cut into 1/3 inch slices, sprinkle with salt, layer in dish, cover with another dish containing weight. Let stand for 30 minutes.

Meanwhile saute the onion in oil, remove, put aside. Rinse eggplant slices in cold water, wipe with paper towels. Dip the slices into flour seasoned with salt and pepper. Fry eggplant slices until golden brown. Place on dish to drain. Spread 3 tablespoons of tomato sauce in baking dish, layer eggplant, onions, Mozzarella cheese and sauce. Continue to layer until all slices are used. The top layer is covered with sauce and sprinkled with Parmesan cheese. Bake for 25 minutes.