Easy Eggplant Parmesan

1. 1

   Wash eggplant and then slice into 1/4-inch slices.

2. 2

   (Skin may be peeled if preferred).

3. 3

   Dip each slice into beaten egg, then into lightly salted flour.

4. 4

   Fry in olive oil until light brown on each side and fork inserts easily.

5. 5

   Drain on paper towel, then place in a 13 x 9-inch casserole dish in layers -- Mozzarella cheese and tomato sauce on each side of eggplant until all eggplant is used.

6. 6

   Cover with aluminum foil and bake 45 minutes at 325u00b0 or until cheese melts.

7. 7

   4 servings.

No additional tips available.