1 lg. eggplant or 2 sm. onions, peeled and cut into 1/2 inch slices
1 1/2 c. tomato sauce
1/2 c. flour
1/2 c. olive oil
2 eggs, lightly beaten
4 tbsp. Parmesan cheese
1/2 lb. Mozzarella cheese, sliced thin

Flour eggplant slices and dip into egg to which salt and pepper have been added. Fry in oil until light brown and drain well on paper towel. Place 1 layer fried eggplant in casserole, cover with sauce, sprinkle with Parmesan cheese and cover with layer of Mozzarella cheese. Repeat procedure until all eggplant is used, ending with Mozzarella. Bake at 400 degrees for 15 minutes and serve hot. Serves 6.