Eggplant Parmigiana - cooking recipe

Ingredients

1/4 c. all-purpose flour
1 eggplant, peeled and sliced
1 egg, beaten
1/4 c. cooking oil
1/3 c. grated Parmesan cheese
1 (16 oz.) jar Italian cooking sauce
6 oz. sliced Mozzarella cheese

Preparation

Combine flour and 1/2 teaspoon salt.
Dip eggplant into egg, then into flour mixture.
Brown eggplant, half at a time, in the hot oil, adding additional oil as needed.
Drain well on paper towel.
Using half the eggplant, place in a single layer in a 10 x 6 x 2-inch baking dish.
Sprinkle with half of the Parmesan.
Top with half the sauce and half the Mozzarella cheese.
Repeat layers, cut remaining Mozzarella cheese in triangles and place on top. Bake at 400\u00b0 for 15 to 20 minutes or until hot.
Serves 6.