Eggplants, sliced lengthwise
Olive oil
Salted water
Grated Parmesan cheese
Slices of Mozzarella cheese
A little milk

Put eggplant slices in salted water for half an hour or so. They dry well with a cloth. Place in an oiled casserole, a layer of eggplant, olive oil and cheese. Repeat this until casserole is full. Sprinkle with a little milk and bake in oven until eggplant is tender and the cheese is melted.