3 med. eggplants, washed, peeled
Your favorite tomato sauce
Mozzarella cheese, 1 lb., shredded
Grated Parmesan cheese
Salt, pepper to taste

Simple tomato sauce: In large saucepan add 2 tablespoons olive oil. To that add one small medium onion, peeled, sliced thin. Cook until tender. Add 1 clove garlic minced. Do not burn. Add 1 tablespoon tomato paste, 1 large can of tomatoes; sauce or puree. Season with salt, pepper, 1 teaspoon parsley, 1 teaspoon basil. Cook until thickened.

Eggplant: Cut off tops and peel skin. Slice thin and spread out on board or table. Sprinkle heavily with salt on both sides. Place in colander to drain. You will notice liquid drains out brown -discard all liquid. Let drain at least 1 hour.

Egg mixture: In large bowl or dish mix 5 eggs, 1/8 teaspoon salt, 1/2 cup grated Parmesan cheese, 1/8 teaspoon pepper and 1-2 tablespoons fresh chopped parsley, 1/4 cup water. Beat until thoroughly mixed.

In another dish place 1 cup flour.

First dip eggplant slice into flour, then into egg mixture. In large fry pan add 1-2 cups vegetable oil. Fry eggplant until golden brown. Drain on paper towels.

In large casserole dish layer tomato sauce, eggplant, Mozzarella, grated Parmesan cheese, top with tomato sauce - repeat for two or three layers depending on your taste. Top layer should end with sauce topped with cheeses. Bake 350 degrees 30-40 minutes until golden. Serve with your favorite red wine and French or Italian bread.