Peel eggplant and slice in round slices. Put in large bowl and cover with water. In plastic bag, mix cornmeal, flour and salt. Shake eggplant in this mixture and fry in hot Crisco. When browned on both sides, take out of oil and place on thick paper towels to absorb the extra grease. Make medium white sauce and place layers of eggplant and white sauce and top with grated cheddar cheese. Cook about 30 minutes at 350 degrees.

This recipe is time consuming, so fry eggplant in advance, freeze separately on cookie sheet; put in plastic bag and keep frozen until later. Then make white sauce and finish casserole.