1 med. size eggplant, peeled and sliced 1/2 inch thick
1 1/2 lbs. tomatoes, peeled and sliced
1/2 lb. Mozzarella cheese, thinly sliced
1/2 c. grated Parmesan cheese
1 tbsp. salt
1/2 c. flour
1/4 c. olive oil
1/2 tsp. freshly ground pepper
2 tbsp. butter

Sprinkle eggplant slices with 2 tablespoons of the salt. Let stand 1 hour, then drain and dry thoroughly. Coat with flour and brown in 2 tablespoons of the oil. Place half the slices in the bottom of a 12 x 8 x 2 inch baking dish. Cover with half the tomato slices, sprinkle with pepper and remaining 1 teaspoon salt, add the Mozzarella cheese slices and sprinkle grated Parmesan cheese on top. Repeat layers, dot with butter and drizzle on the remaining olive oil. Bake in a preheated 350 degree oven for 30 minutes.