Eggplant Parmigiana - cooking recipe

Ingredients

2 medium eggplant
1/2 c. flour
1/2 Tbsp. salt
pepper to taste
1/4 to 1/2 c. oil
2 (8 oz.) cans tomato sauce
1 (8 oz.) pkg. Mozzarella cheese, thinly sliced
1/2 c. grated Parmesan cheese

Preparation

Peel eggplant and cut in 1/2-inch slices.
Lay out on paper towel for 20 minutes.
Dip each slice in flour. Brown eggplant quickly over medium heat.
Pour 1/4 of tomato sauce in bottom of 2-quart casserole dish.
Top with 1/3 eggplant slices, 1/3 tomato sauce and 1/3 of cheese.
Cover and bake in hot oven (400\u00b0) for 20 minutes.
Uncover and bake 10 minutes more.
Serves 4.