Easy Eggplant Parmesan

Directions

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 325° or until cheese melts.
7. 7
   Yield:
8. 8
   4 servings.