Eggplant Parmigiana Casserole - cooking recipe

Ingredients

3/4 c. flour
2 tsp. salt
1/3 c. milk
1 large eggplant, cut into 1/4-inch slices
salad oil
1 (15 oz.) can tomato sauce or Prego
1/2 c. grated Parmesan cheese
1 (8 oz.) pkg. Mozzarella cheese, shredded

Preparation

Salt eggplant; dip in milk.
Coat in flour.
Brush with salad oil.
Cook in hot oven on cookie sheet until golden.
In dish, layer eggplant slices, tomato sauce and Mozzarella.
Sprinkle top with Parmesan.
Bake at 350\u00b0 for 25 minutes.