1/4 c. flour
1/2 tsp. salt
1 med. eggplant, cut into 1/2 inch slices
1 beaten egg
1/2 c. cooking oil
1/3 c. Parmesan cheese
1 (6 oz.) pkg. Mozzarella cheese slices

Combine flour and salt. Dip eggplant in beaten egg, then in flour mixture. In large skillet, brown eggplant in hot oil. Drain well on paper towels. Place 1 layer of eggplant in 10 x 6 x 2 inch baking dish, cutting slices to fit. Sprinkle with half the Parmesan. Top with half the tomato sauce and half the Mozzarella. Repeat. Bake at 400 degrees until heated through, 15-20 minutes. 6 servings.

HOMEMADE TOMATO SAUCE:

In saucepan, cook 1/3 cup chopped onion, 1/4 cup finely chopped celery, 1/2 clove garlic, minced, 1 teaspoon dried parsley flakes in 2 tablespoons oil until onion and celery are tender but not brown. Stir in one (16 ounce) can Italian tomatoes, 1/2 cup tomato paste, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1 bay leaf. Simmer gently, uncovered 45-50 minutes. Remove bay leaf.