Baked Eggplant - cooking recipe

Ingredients

1 1/2 lb. eggplant
salt
3 large eggs
3 Tbsp. flour
1/4 c. olive oil (approximately)
4 c. meatless tomato sauce
dried oregano
1 c. grated Parmesan cheese

Preparation

Wash and dry eggplant; trim ends.
Do not pare; slice into 1/4-inch thick rounds.
Sprinkle with salt; layer slices in a colander. Cover and let drain for 1 hour; dry slices with paper towels.
Beat eggs and flour until smooth.
In a large skillet, heat 2 tablespoons oil.
Dip eggplant in egg-flour mixture and slowly brown on both sides in hot oil; add more oil as needed. Add a layer of eggplant to a shallow 2-quart baking dish (approximately 12 x 8 x 2-inch).
Heat tomato sauce and cover eggplant; sprinkle with oregano and some of the cheese.
Continue to layer in this way.
Bake in preheated 350\u00b0 oven until hot, 25 to 35 minutes.
Makes 6 servings.