1 eggplant, peeled and cut crosswise into 1/2 inch slices
1/4 c. flour
1/2 t. salt
1 egg, beaten
1/4 c. oil
1/3 c. parmesan cheese
16 oz. tomato sauce
6 oz. mozzarella cheese, sliced (or grated)
Dip slices of eggplant into egg and then flour-salt mixture. Brown eggplant in hot oil about 3 minutes per side, adding additional oil as needed. Drain on paper towels.
Place a single layer of eggplant in a 10 X 6 X 2" (or equiv) baking dish. Sprinkle with half of the parmesan.
Top with half the tomato sauce and half the mozzarella cheese.
Repeat the layers. Bake, uncovered in a 400° oven for 15 to 20 minutes or until hot and cheese is melted.
Yield: 6 servings
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