Eggplant Parmigiana - cooking recipe

Ingredients

1/4 tsp. salt
1/4 c. all-purpose flour
1 medium eggplant, peeled and cut crosswise (1/2-inch pieces)
1 egg, beaten
1/4 c. cooking oil
1/3 c. grated Parmesan cheese
1 (16 oz.) jar spaghetti sauce
6 oz. sliced Mozzarella cheese

Preparation

Combine flour and salt. Dip eggplant slices into egg, then flour mixture.
Brown eggplant, half at a time, in hot oil for 3 minutes per side. Drain on paper towels.
Using the 1/2 eggplant, place in a single layer in a 10 x 6 x 2-inch baking dish. Sprinkle with 1/2 the Parmesan cheese.
Top with half the sauce and half the Mozzarella cheese. Cut remaining Mozzarella cheese into triangles.
Repeat layers, last layer being Mozzarella triangles.
Bake, uncovered, 20 minutes at 400\u00b0 or until hot. Serves 6.