1/2 cup flour
2 Eggs, slightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup olive oil
Grated Parmesan cheese
1 pound Mozzarella cheese -- sliced thin
3 cups Tomato Sauce
Pare eggplant; cut into very thin slices. Sprinkle each slice with salt; pile slices on a plate and cover with a weight to draw out the juice; let stand about 1 hour.
eggplant slices and dip into beaten egg, seasoned with salt and pepper.
Fry in olive oil until golden on both sides. Drain on paper towels.
Place a layer of fried eggplant in casserole; cover with sauce;
sprinkle with grated cheese and cover with a layer of Mozzarella cheese. Repeat procedure until all eggplant is used, ending with Mozzarella cheese.
Top with Béchamel sauce.
Bake at 400 degrees for about 15 minutes.