2 med. size eggplants
1/2 c. flour
2 (8 oz.) cans tomato sauce
1 (8 oz.) pack Mozzarella cheese, sliced thin
1/2 c. grated Parmesan cheese
1/2 c. cooking oil
1/2 tsp. salt
1/8 tsp. pepper

Peel eggplants, cut in 1/2 inch slices. Sprinkle with salt. Spread on paper towel; let stand 20 minutes; pat dry with paper toweling. Dip each slice in mixture of flour, salt and pepper. Heat oil.

Brown eggplant quickly over medium high heat. Drain on paper towels. Continue cooking slices, adding more oil if necessary. Pour 1/4 inch tomato sauce on bottom of greased 2 quart casserole. Top with 1/3 of eggplant slices, 1/3 remaining tomato sauce and 1/3 of cheeses. Continue layers. Cover and bake in 400 degree oven for 20 minutes. Remove cover and continue baking 10 minutes. Makes 6 servings.