1 lg. eggplant
1/2 lb. Mozzarella cheese
2 c. olive oil
1/2 c. grated cheese
1 c. tomato sauce
Salt and pepper

Slice eggplant into 1/4 of an inch slices. Place in a pot of water and let soak for about 1 hour. Drain and rinse in cold water. Dry between towels and fry in olive oil. When each piece is brown, remove from frying pan and place on brown paper.

In a shallow baking dish, place a row of fried eggplant slices topped with sprinkled grated cheese, Mozzarella, and tomato sauce. Another row of eggplant, topped with grated cheese, Mozzarella and tomato sauce, and so on, until everything has been used up. Bake for about 1/2 hour in a moderate oven. Serve warm. Enough for 4 servings.