1 eggplant (1 lb.)

Wash, do not peel and slice round.

MAKE A BATTER:

Beat: 3 tbsp. flour 1/4 c. milk 2 tbsp. Italian grated cheese Salt & pepper

SAUCE:

2 tbsp. oil
2 sm. cloves minced garlic
1/4 c. onion, minced
1 lg. can tomato juice
Oregano, salt & pepper to taste

Cook 45 minutes.

Dip each slice of eggplant into batter on both sides. Fry in Crisco oil until light brown on both sides, drain on paper towel.

Spray a 2 quart corning ware casserole with Pam. Put some sauce in dish and make layers of eggplant, grated Italian cheese, grated mozzarella and sauce. Bake in oven at 350 degrees.