This recipe is variable - depending on how much eggplant you use. This is also a family favorite - Mom's being the "best".

1-2	Whole	Eggplants
2-3	Tbsp.	Salt
1/2 to 1	Cup	Flour
1/4 to 1/2	Cup	Olive oil
1	Can (large)	Tomato sauce
1-2	Cups	Mozzerella cheese, shredded
		Parmesan cheese to taste

Slice the eggplant into thin slices. Layer in a colander and sprinkle with salt and repeat layering and salting until eggplant is used up. Place a plate on the last layer, then top with a weight - such as a 5 lb. bag of flour. Under the colander, place a plate to catch any liquid that may come out. Let stand one hour. Rinse eggplant with water to rid the salt, then pat dry with paper towel. Dredge eggplant in flour. Put eggplant slices on a greased cookie sheet and sprinkle with olive oil. Broil at 425 degrees until browned; turn over and brown other side. Remove from oven. In an oblong dish, layer tomato sauce, eggplant and mozzerella; repeat until all is used up. Sprinkle with parmesan cheese. Bake at 350degrees for 1/2 hour, or until heated through.