1 lg. eggplant
3/4 c. olive oil
1 1/2 c. spaghetti sauce
1/4 c. grated Parmesan cheese
1/2 lb. mozzarella cheese, sliced thin

Pare eggplant, cut in 1/4 inch slices. Fry on both sides in skillet until brown and drain well on paper towels. Put layer of eggplant slices in shallow baking dish. Cover with some of the sauce, a little of the Parmesan cheese and a few slices of mozzarella. Repeat layers until all ingredients are used, ending with mozzarella. Bake in hot oven, 400 degrees, 15-20 minutes. Serves 4.