Eggplant Parmigiana - cooking recipe

Ingredients

1 large or 2 small eggplant
1 egg, beaten
1/2 c. flour
1 c. salad oil
2 c. meatless spaghetti sauce
1/4 c. grated Parmesan cheese
1/2 lb. Mozzarella cheese, thinly sliced

Preparation

Pare eggplant and cut into 1/2-inch slices. Dip in egg. Dredge with flour and brown in hot oil.
Drain well on paper towels.
Place a layer of eggplant in a deep casserole. Cover with sauce. Sprinkle with Parmesan cheese and add
a layer of Mozzarella.
Repeat until all ingredients are used.
Bake at 400\u00b0 for 15 minutes.
Serve very hot.
Makes 6 servings.