2-3 med. sized eggplants
Canola oil for frying
2 c. Mozzarella cheese, grated
1 lg. can Italian seasoned tomato sauce

Peel eggplant, slice into very thin rounds and place in bowl of cold water. Heat oil in frying pan on high. Place several eggplant slices between the palms of your hands and squeeze out excess water. Fry sliced eggplant until brown on both sides, turning once. Drain on paper towels. Layer eggplant in large greased casserole. Pour heated tomato sauce on top, sprinkle with Mozzarella cheese and bake in 350 degree oven for about 20 minutes.