Eggplant Parmagiana

1 large eggplant (about 2 pounds)
3/4 cup olive oil
1 1/2 cups canned tomato sauce
1/4 cups grated Parmesan cheese
1/2 pound mozzarella cheese, sliced thin

Peel eggplant and cut into 1/4-inch slices. Fry on both sides in oil in skillet until brown. Drain well on absorbent paper. Put layer of eggplant slices in shallow baking dish; cover with some tomato sauce, a little of the Parmesan cheese, and a few slices of mozzarella. Repeat layers until all ingredients are used, ending with mozzarella. Bake, uncovered, in preheated hot oven (400 degrees F) for 15 minutes, or until mixture is thoroughly heated.

Makes 4 to 6 servings.