Eggplant Parmigiana - cooking recipe

Ingredients

1 large eggplant
1 egg, beaten
1/2 c. flour
1 c. oil
2 c. tomato sauce or spaghetti sauce
1/4 c. grated Parmesan cheese
1/2 lb. Mozzarella cheese, sliced or shredded

Preparation

Cut eggplant in half and then in 1/2-inch slices.
Dip in beaten egg, salted to taste.
Dredge in flour and brown in hot oil.
Drain well.