3 eggplants
3 tbsp. flour
2 tbsp. butter
4 c. skim milk
1 lb. macaroni, cooked and drained (made without eggs)
1 c. grated Parmesan cheese
2 c. vegetable oil
2 tbsp. flour
1 tbsp. pepper
1/2 lb. Mozzarella cheese, diced (part skim)

Slice the eggplant into 1/4 inch thick slices. Sprinkle with salt and allow to drain for half an hour. Wash and dry them and sprinkle with flour. Heat the vegetable oil and fry the eggplants in the hot boil until slightly browned. Remove and drain paper towels. Make bechamel sauce with the butter and 2 tablespoons flour. Add the milk, pepper, and Parmesan. Cook for a couple of minutes until thick. Make layers of macaroni, eggplant, and the Mozzarella. Pour the bechamel over all and bake at 350 degrees for about 45 minutes until browned on top.