2 eggplants, about 1 pound each
Flour
1 egg
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon black pepper
Seasoned fine dry bread crumbs
3 tomatoes, sliced
6 ounces mozzarella cheese, shredded

Cut eggplants into diagonal slices. Dredge in flour. Beat together egg, oil, salt and pepper. Dip eggplant slices in egg mixture, then in seasoned bread crumbs. Place in greased baking pan and cover with foil pierced with fork to make air vents. Bake at 400 degrees F for 15 minutes. Unwrap, top each slice of eggplant with a slice of tomato, and sprinkle with shredded cheese. Return to oven and bake 10 minutes longer, or until cheese is bubbly.

Serves 6.