Eggplant Parmigiana - cooking recipe

Ingredients

1 eggplant
1 beaten egg
1/4 c. all-purpose flour
2 Tbsp. cooking oil
1/3 c. grated Parmesan cheese
1 c. spaghetti sauce
1 c. Mozzarella cheese

Preparation

Peel skin off eggplant.
Cut into 1/2-inch slices.
Dip the eggplant into the beaten egg, then into the flour, coating both sides.
In a large skillet, cook eggplant in hot oil 4 to 6 minutes, flipping so that each side is golden brown.
Place eggplant slices in a single layer in a baking dish.
Sprinkle on Parmesan cheese, then pour over the spaghetti sauce and cheese. Place in a 400\u00b0 oven for 10 to 12 minutes.