Eggplant Parmigiana - cooking recipe

Ingredients

1/4 c. all-purpose flour
1/2 tsp. salt
1 medium eggplant, peeled and sliced
1 beaten egg
1/2 c. oil
1/3 c. Parmesan cheese
2 small cans tomato sauce
1 (6 oz.) pkg. Mozzarella cheese

Preparation

Combine flour and salt.
Dip eggplant into beaten egg, then in flour mixture.
In a large skillet, brown eggplant in hot oil. Drain on paper towel.
Place 1 layer of eggplant in 10 x 6 x 2-inch baking dish. Sprinkle with half the Parmesan cheese.