1 lg. eggplant
1/4 tsp. salt
1/4 c. flour
1/8 tsp. pepper
1/4 c. oil
4 oz. Mozzarella cheese, sliced
1/4 c. Parmesan cheese, grated
1 (8 oz.) tomato sauce

Peel eggplant, cut into 1/2 inch slices, sprinkle with salt. Spread out on paper towels and let stand 20 minutes. Dip each slice into mixture of salt, pepper and flour.

Saute in oil over medium-high heat until browned on each side. Drain on paper towels. Pour 1/4 inch tomato sauce in bottom of greased casserole. Top with 1/3 of eggplant, 1/3 of sauce and 1/3 of cheeses. Continue layers, ending with cheeses. Cover and bake 20 minutes at 400 degrees. Remove cover, bake 10 minutes longer.