Categories: Vegetables, Vegetarian, Italian 
      Yield: 6 servings 
  
      1 lg Eggplant,peeled,sliced 1/4 
           - to 1/2 inch 
    2/3 c  Flour 
      2    Eggs,beaten 
    2/3 c  Fine bread crumbs 
           Olive oil for frying 
      3 c  Tomato sauce,meatless or 
           - not * 
      1 lb Mozzarella,fresh if you 
           - can get it 
    1/2 c  Parmesan,grated 
  
  * 4 cups of sauce (your favorite) with or without meat Dredge eggplant 
  slices in flour, dip in egg, and coat with bread crumbs. Fry breaded slices 
  in olive oil until they are dark golden and offer little resistance to a 
  fork. Drain on paper towels. 
   
  In a 9 x 12 x 3-inch casserole, spoon a thin layer of tomato sauce over the 
  bottom. Put down a single layer of fried eggplant slices, followed by a 
  generous layer of sauce, mozzarella slices, and a sprinkling of Parmesan. 
  Continue repeating process until eggplant and mozzarella are used up 
  (you'll probably get two layers of eggplant), ending with a final layer of 
  sliced mozzarella on top. Bake in 350 F oven for 40 minutes, making sure 
  that cheese on top is melted and browned nicely. You can use the broiler 
  for browning during the last few minutes, but don't over do it. 
   
  From The Bad for You Cookbook by Chris Maynard & Bill Scheller;ISBN 
  0-679-73545-3 
   
  Posted by Ron Duncan