2 med. eggplants
2 eggs
1 c. flour
1/4 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
Oil for frying
1/4 c. grated Parmesan cheese
4 c. (1 qt.) tomato sauce
1 lb. Mozzarella cheese

1. Peel eggplants, slice about 1/4 inch thick.

2. combine flour, garlic powder, salt and pepper.

3. Lightly beat eggs in shallow dish.

4. Dip eggplant slices in eggs, then in flour mix.

5. Fry both sides quickly in hot oil.

6. Remove and drain on paper towel.

7. Arrange layers of eggplant, tomato sauce, Mozzarella cheese and Parmesan cheese (in that order) in a 2 quart casserole dish.

8. Bake uncovered in preheated oven at 350 degrees for 1/2 - 1 hour. Yield 4-6 servings.