1 lg. eggplant
1 c. oil
2 c. tomato sauce
2 eggs, beat slightly
1/2 lb. Mozzarella cheese
1 1/2 - 2 c. flour
1/2 c. grated Parmesan cheese

Peel eggplant and cut into thin slices. Salt on either side and stack. Place flat dish over top and using heavy weight to press about 1/2 hour.

Dip eggplant slices into flour and then egg. Fry in oil until brown. Place one layer fried eggplant in casserole and cover with sauce. Sprinkle with Parmesan cheese and cover with layer of Mozzarella. Repeat procedure until all eggplant is used ending with Mozzarella. Bake in hot 400 degree oven for 20 to 30 minutes.