Layered Eggplant Parmigiana - cooking recipe

Ingredients

1/4 c. all-purpose flour
1/2 tsp. salt
1 medium eggplant, peeled and cut into 1/2-inch slices
1 egg, beaten
1/2 c. cooking oil
1/3 c. grated Parmesan cheese
8 oz. tomato sauce
1 (6 oz.) pkg. sliced Mozzarella cheese

Preparation

Combine flour and salt.
Dip eggplant into beaten egg, then in flour mixture.
In large skillet, brown eggplant in hot oil and drain oil off eggplant.
Place in 10 x 6 x 2-inch baking dish, cutting slices to fit.
Sprinkle with half the Parmesan.
Top with half tomato sauce.
Repeat eggplant, Parmesan and tomato sauce and Mozzarella to create another layer.
Serve with French bread and salad.
Serves 4.