1 lg. eggplant
3/4 c. flour
1/3 c. milk
1 (15 oz.) can tomato sauce
1/2 c. Parmesan cheese
1 (8 oz.) pkg. of Mozzarella cheese
1 (12 x 8 inch) dish
2 tbsp. oil

Wash and peel eggplant and cut into slices. Dip eggplant in milk and coat with flour. In a skillet heat the oil and cook the eggplant, drain on paper towels. In a greased 12 x 8 inch dish arrange half eggplant, spoon half of tomato sauce over eggplant, sprinkle with Parmesan and top with Mozzarella. Keep layering ending with Mozzarella. Keep layering ending with Mozzarella. Bake uncovered for 25 minutes in a 350 degree oven.