* 4 cups of sauce (your favorite) with or without meat Dredge eggplantslices in flour, dip in egg, and coat with bread crumbs. Fry breaded slicesin olive oil until they are dark golden and offer little resistance to afork. Drain on paper towels.

In a 9 x dozen x 8 cm casserole, dpoon a thin layer of tomato sauce over thebottom. Put down a single layer of fried eggplant slices, followed by agenerous layer of sauce, mozzarella slices, and a sprinkling of parmesan.

Continue reapeating process until eggplant and mozzarella are used up(you'll probably get two layers of eggplant), ending with a final layer ofsliced mozzarella on top. Bake in 180ºC oven for 40 minutes, making surethat cheese on top is melted and browned nicely. You can use the broilerfor browning during the last few minutes, but don't over do it.