1 lg. eggplant
1 lg. firm tomato
1 slice Mozzarella cheese per serving
1 lg. red onion
3 tbsp. butter
Corn meal, 1/4 c.
1 egg
1/8 c. flour

1. Slice eggplant in 3/4 inch slices. 2. Melt butter in skillet. 3. Mix flour and corn meal in bowl. 4. Beat egg in a bowl. 5. Dip eggplant in flour mixture then egg, last flour mixture. 6. Fry on medium heat until brown, turn. 7. Slice the tomato, onion and cheese about 1/4 inch thick. 8. After turning eggplant 1 time, place a slice of red onion on top, then the tomato, and last the slice of cheese, place a lid on the skillet and cook until the cheese has melted. 9. Serve immediately.

A lettuce salad, and brown sugared carrots is a great meal.