3 egg plants
Mozzarella cheese
Grated Parmesan cheese
Tomato sauce

Trim eggplant and cut into thin slices. Dip into batter and fry in oil until golden brown.

BATTER:

2 c. all-purpose flour
2 tsp. baking powder
Water (enough to make batter a good dipping consistency)
Salt to taste

Arrange a layer of eggplant slices in shallow baking dish. Sprinkle with Parmesan cheese. Cover with Mozzarella slices, then spread with tomato sauce. Continue in this manner until dish is full.

Makes two casseroles.