Eggplant Parmigiana - cooking recipe

Ingredients

1 medium (1 1/4 lb.) eggplant
1 tsp. salt
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. oil
1 medium onion (1/2 c.), chopped
1/2 c. chopped green pepper
1 clove garlic
1 (8 oz.) pkg. Mozzarella cheese, sliced
1/4 freshly grated Parmesan cheese
1/2 tsp. oregano leaves
1 (8 oz.) can tomato sauce

Preparation

Cut eggplant into 1/2 to 3/4-inch slices.
Sprinkle both sides lightly with 1 teaspoon salt.
Place on paper towel with a plate on top as weight for 30 minutes.
Rinse slices well and dry on paper towel.