Eggplant Parmesan

Peel skin off eggplant, then slice eggplant into 1/4-inch rounds, salt and place in strainer in sink for about 20 min.

Rinse and strain eggplant pieces, then fry at high heat in a large frying pan with sunflower oil. Place about 1/2-inch oil in pan as eggplant absorbs quite a bit.

As eggplants brown, turn over. When done place the eggplant pieces on four pieces of paper towel to absorb excess oil.

As the surface of the paper towels gets filled, add more toweling and layer the eggplants until done.

When cooled, place the eggplant in a 9-inch corning-ware skillet and cover each layer with tomato sauce and sprinkle with Parmesan cheese. Serve hot or cold. Good left over and with crusty Italian bread.