Mom's Eggplant Parmesan
Make a pot of plain Tomato Sauce (no meat).
Peel and thinly slice an eggplant or two.
In a bowl, mix together 4 eggs and 1/4 cup of flour, to resemble a pancake batter. Dip each slice of eggplant in the batter and fry in oil, turning once, until fork-tender and lightly browned on each side. Move fried eggplant to a towel-lined baking sheet to absorb the excess oil.
Once the sauce and eggplant are prepared, grab some shredded mozzarella cheese out of the “icebox” and layer the ingredients in this order, from bottom to top: Sauce (to cover the bottom of the glass dish), Eggplant, Eggplant, Sauce, Eggplant, Eggplant, Sauce, Eggplant, Sauce.
Bake, uncovered, for 30 minutes at 325 degrees. Allow to set for a few minutes before serving.