Oil for frying
2 to 3 lg. eggplants, peeled & sliced 1/2 inch thick
6 eggs, beaten
1 lb. grated Parmesan cheese
3 (28 oz.) cans whole tomatoes, drained
2 lbs. Mozzarella cheese, sliced thin

1. Preheat oven to 350 degrees. Heat some oil in a large skillet. The oil will be hot enough when a few drops of water dropped into it make it sizzle.

2. Dip eggplant slices into beaten eggs and place in the hot oil. Cook until golden brown.

3. Place half the eggplant slices in the bottom of a 15 x 10 x 2 inch pan. Layer Parmesan cheese, tomatoes, half the Mozzarella cheese, the remaining eggplant slices and finally the remaining Mozzarella.

4. Bake uncovered until the cheese turns golden brown, about 1 hour. Serves 8 to 12.