2 eggplants
Salt
Oil for frying
1 lb. Mozzarella cheese (sliced)
1/2 c. grated Parmesan cheese
16 oz. can tomato sauce
1 med. onion
2 tbsp. oil

Peel eggplants and cut into 1/2 inch slices. Layer slices and sprinkle with salt. Let stand 20 to 30 minutes. Squeeze out excess moisture. Pat dry. Fry in frying pan in small amount of oil until brown on both sides. Place fried slices on paper towels to drain.

In saucepan combine 2 tablespoons oil and chopped medium onion. Cook until onion is light brown, then add tomato sauce. Simmer for 15 minutes.

Arrange layers of eggplant, Mozzarella, tomato sauce and cheese in a 2 quart casserole ending with Parmesan cheese. Bake in moderate oven (350 degrees) for 30 minutes until topping browns. Serves 6 to 8. Serve with good Italian bread and mixed green oil and vinegar salad.