1 lg. eggplant, sliced width wise 1/4 inches thick, do not remove skin

Use large flat dish (big enough to hold layers of egg-plant). Layer 1/2 eggplant slices, sprinkle with salt. Lay remaining slices and sprinkle with salt. (If eggplant is very large, make another layer.) Lay a clean plate on top and apply approximately 5 pounds of weight on top. Set aside for at least 2 hours.

Sauce:
2 (8 oz.) cans tomato sauce
4 tbsp. olive oil
1/4 tsp. garlic powder
1/8 tsp. black pepper
1/2 tsp. sugar
1 oz. sweet vermouth

Place all ingredients into a 1 quart saucepan. Cook 20 minutes on medium-low heat, stirring frequently. Set aside.

Egg Mixture:
2 eggs
1/4 c. Parmesan cheese
1/4 tsp. garlic powder
1/4 tsp. black pepper
Salt to taste

In medium bowl, mix eggs with other ingredients. Stir well and set aside.

Eggplant Sandwich:
Eggplant
1/2 c. corn oil
Egg mixture
1 (12 oz.) pkg. Mozzarella cheese, sliced thin

After 2 hours, remove top dish from eggplant. Using a few slices, squeeze slice and place onto clean plate. Repeat to all slices. In 12 inch fry pan, place in oil and a few slices. Fry one side on medium heat. (Fry only one side.) Remove to wax paper, fried side up and repeat to all slices. Place 1/2 the slices on dish and brush with egg mixture. Cover with Mozzarella cheese. Brush cheese with egg mixture. Place a slice of eggplant, fried side down on top. This make a "sandwich". Brown each sandwich until golden brown.

Parmigiano:

In a 10 x 12 oven pan place the eggplant sandwich and cover with sauce, one at a time. Continue until all sandwiches are in the pan and are covered with sauce. Can be then sprinkled with Parmigiana cheese. Bake in preheated oven at 350 degrees for 15 minutes. Remove and serve. Makes 4-6 servings.