|Olive oil||1 Cup (16 tbs)|
|Eggplants/Two small eggplants||1 Large, cut into 1/2-inch slices (Peeled)|
|Tomato sauce||1 1⁄4 Cup (20 tbs)|
|Grated parmesan cheese||6 Tablespoon|
|Mozzarella cheese||1⁄2 Pound, thinly sliced|
Preheat oven to 4°F.
In a large, heavy skillet, heat oil.
Fry eggplant in hot oil until lightly browned; drain.
In a flat casserole, arrange 1 layer of the fried eggplant.
Cover with Tomato Sauce.
Sprinkle with Parmesan cheese; top with a layer of mozzarella.
Repeat procedure until all the eggplant is used, ending with a layer of mozzarella.
Bake for 15 minutes.