1 lg. or 2 sm. eggplant
1/2 c. oil
1 1/4 c. tomato sauce (Prego sauce)
1/2 c. grated Parmesan cheese
1/2 lb. Mozzarella cheese, sliced thin

Peel eggplant and cut into thin slices. Fry in oil until lightly brown - drain well on paper. Sprinkle a little salt and pepper on each slice before frying. Place a layer of fried eggplant in buttered casserole and cover with sauce. Sprinkle with Parmesan cheese and cover with a layer of Mozzarella. Repeat procedure until all eggplant is used ending with Mozzarella. Bake at 400 degrees for 15 minutes or until hot and bubbly.