1 eggplant, peeled and thinly sliced
1 c. flour
1 egg, beaten and mixed with milk
1 c. Italian bread crumbs
Tomato sauce
Shredded Mozzarella cheese

Soak sliced eggplant in water for 1 hour. Drain and rinse (water will be brown). Dip eggplant in flour, egg, then bread crumbs. Fry in oil until brown. Lay on paper towels to soak up oil.

In casserole dish, make several layers of tomato sauce, eggplant and Mozzarella cheese. End with cheese. Bake covered at 350 degrees for 1 hour. Place casserole dish on cookie sheet, as this tends to bubble over as it cooks.