Eggplant Parmigiana - cooking recipe

Ingredients

3/4 c. flour
2 tsp. salt
1/3 c. milk
1 large eggplant, cut into 1/4-inch slices
salad oil
1 large can tomato sauce
1/2 c. grated Parmesan cheese, shredded

Preparation

On a sheet of waxed paper, combine flour and salt.
Dip eggplant into the milk and coat with flour mixture.
Heat oil in a large skillet over medium heat.