Eggplant Casserole - cooking recipe

Ingredients

2 medium eggplants (2 lb.)
1/2 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. Parmesan cheese
1/4 to 1/2 c. olive oil
2 (8 oz.) cans tomato sauce
1 (8 oz.) pkg. Mozzarella cheese, thinly sliced

Preparation

Peel eggplant and cut into 1/2 inch slices.
Sprinkle with salt.
Spread out in layer on board or paper toweling; let stand 20 minutes.
Pat dry with paper towel.
Dip each slice into the mixture of flour, salt and pepper.
Heat olive oil and brown eggplant quickly.
Cooking quickly over medium heat will keep eggplant from absorbing too much of the oil.
Drain on paper towel. Continue cooking eggplant slices, adding more oil if necessary. Pour 1/4 of tomato sauce in bottom of greased 2-quart casserole. Top with 1/3 of the eggplant slices and 1/3 of the remaining tomato sauce and 1/3 of the cheese.
Continue layers.
Cover and bake in oven at 400\u00b0 for 20 minutes.
Remove the cover and bake 10 more minutes.