4 lg. eggplants
3/4 lb. mozzarella
3/4 c. Parmesan grated
1 can lg. tomato puree
2 cloves garlic cut in sm. pieces
Crisco oil
Salt & pepper
Flour
4 eggs

In a little olive oil, brown 1/2 onion and garlic.

In a saucepan mix:

1 can lg. tomato puree
1 can water

Add garlic and onion - simmer until eggplant is fried.

In a large frying pan put in Crisco to float eggplant. Dip skinned and cut eggplant into egg (which has been salted & peppered), then flour mixture. Fry in hot oil until golden.

Cut up mozzarella cheese into small squares.

Layer fried eggplant on bottom of glass baking dish overlapping each piece, pour sauce. cut mozzarella, sprinkle Parmesan cheese - repeat this procedure until all eggplant is used, making sure top layer has the cheese.

Cover and bake at 350 degrees for 1 3/4 hour. For the last 15 minutes, remove foil and brown.

Sure to please everyone even the ones who do not like the taste of eggplant.