1 lg. eggplant or 2 sm. ones
1 c. olive oil
1 1/4 c. tomato sauce (see below)
3 tbsp. grated Parmesan cheese
1/2 lb. Mozzarella cheese, sliced thin

Peel eggplant and cut into thin slices. Dip in flour then egg and milk mixture. Fry in oil until brown and drain well on paper. Place 1 layer fried eggplant in casserole, cover with sauce, sprinkle with Parmesan and cover with layer of Mozzarella. Repeat procedure until all eggplant is used, ending with Mozzarella. Bake in hot over 400 degrees 15 minutes and serve hot. Serves 4.

TOMATO SAUCE:

3 tbsp. olive oil
1/2 stalk celery, finely chopped
1 sm. onion, chopped
1 tsp. parsley, minced
1 clove garlic
1 lg. can Italian tomatoes
1 med. can tomato puree
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil leaf, minced
1/2 tsp. oregano
1 bay leaf

Place oil, celery, onion, parsley and garlic in saucepan and brown lightly. Add tomatoes and tomato puree, salt and pepper and simmer gently for about 45 minutes. Add the basil, oregano, and bay leaf. Cook for 10 minutes. Variation: 1/8 pound butter rather than olive oil.

VARIATIONS :

Tomato sauce: Don't include celery 1 (1 1/2 pounds) ground beef sauteed 1 large can (jar) sliced mushrooms

Place the sauteed beef after the layer of eggplant, then the sliced mushrooms, the sauce, cheese and last the Mozzarella.