1 lg Eggplant

           Oil
    1/2 lb Mozzarella cheese, thinly

           -sliced
      2 c  Italian Tomato Sauce

    3/4 c  Grated Parmesan cheese

  Wash eggplant; do not peel.  Trim ends and cut eggplant crosswise into
  rounds 1/4" thick.  Place on broiler pan or baking sheet, brush surface
  with oil, and broil about 3" from heat 5 min, until lightly browned. Turn,
  brush uncooked side with oil, and broil 3 min on other side. Place single
  layer of cooked eggplant slices on bottom of 2 qt. baking dish (A deep
  casserole produces a thicker, creamier, multilayered dish; a shallow
  casserole gives fewer layers and a crustier top.  Take your pick.) Cover
  with single layer of mozzarella cheese, spoon over enough sauce to cover,
  and sprinkle generously with grated Parmesan.  Repeat layers until all
  eggplant is used, adding the Parmesan cheese layer every other time. End
  with tomato sauce and Parmesan cheese.  Any extra sauce can be poured over
  top layer if needed for moisture and will filter down during baking. (At
  this point the casserole can be refrigerated for several hours if you like
  to work ahead.  Remove from refrigerator and allow to come to room
  temperature  before baking or increase baking time 5 to 10 min.) Bake in
  350 F oven 15 to 20 min, until sauce bubbles and cheese melts. Serve from

  casserole with large cooking spoon, cutting cheese strands with scissors.