Our taste-testers voted this the blue ribbon eggplant dish
2 medium eggplants (2lbs.)
¼ to ½c. olive oil
2 (8oz.) cans tomato sauce (2c.)
1 (8oz.) pkg. mozzarella cheese, thinly sliced
½c. grated Parmesan cheese
Peel eggplants and cut in slices. Sprinkle with salt. Spread out in layer on board or paper toweling; let stand 20 minutes. Pat dry with paper toweling.
Dip each slice in mixture of flour, ½tsp. salt and pepper.
Heat ¼ c. olive oil. Brown eggplant quickly. Cooking quickly over medium high heat will keep eggplant from absorbing a lot of oil. Drain on paper toweling. Continue cooking eggplant slices, adding more oil if necessary.
Pour ½″ tomato sauce in bottom of greased 2-qt. casserole. Top with one third of eggplant slices, one third of remaining tomato sauce and one third of cheeses. Continue layers. Cover and bake in hot oven (400°) 20 minutes. Remove cover and continue baking 10 minutes.