Baked Eggplant

Directions

1. 1
   Wash and dry eggplant; trim ends.
2. 2
   Do not pare; slice into 1/4-inch thick rounds.
3. 3
   Sprinkle with salt; layer slices in a colander. Cover and let drain for 1 hour; dry slices with paper towels.
4. 4
   Beat eggs and flour until smooth.
5. 5
   In a large skillet, heat 2 tablespoons oil.
6. 6
   Dip eggplant in egg-flour mixture and slowly brown on both sides in hot oil; add more oil as needed. Add a layer of eggplant to a shallow 2-quart baking dish (approximately 12 x 8 x 2-inch).
7. 7
   Heat tomato sauce and cover eggplant; sprinkle with oregano and some of the cheese.
8. 8
   Continue to layer in this way.
9. 9
   Bake in preheated 350° oven until hot, 25 to 35 minutes.
10. 10
    Makes 6 servings.