Eggplant Parmigiana - cooking recipe

Ingredients

1 large eggplant or 2 small ones
oil for frying
1 1/4 c. tomato sauce
3 Tbsp. grated Parmesan cheese
1/2 lb. Mozzarella cheese, sliced thin

Preparation

Cut eggplant into thin slices.
Fry in oil until brown and drain well on paper.
Place 1 layer of fried eggplant in casserole, cover with sauce, sprinkle with Parmesan cheese and cover with a layer of Mozzarella cheese.
Repeat procedure until all eggplant is used, ending with Mozzarella cheese.
Bake in hot oven (400\u00b0) for 15 minutes and serve.
Makes 4.