Eggplant Casserole

Directions

1. 1
   Peel eggplant and cut into 1/2 inch slices.
2. 2
   Sprinkle with salt.
3. 3
   Spread out in layer on board or paper toweling; let stand 20 minutes.
4. 4
   Pat dry with paper towel.
5. 5
   Dip each slice into the mixture of flour, salt and pepper.
6. 6
   Heat olive oil and brown eggplant quickly.
7. 7
   Cooking quickly over medium heat will keep eggplant from absorbing too much of the oil.
8. 8
   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.
9. 9
   Continue layers.
10. 10
    Cover and bake in oven at 400° for 20 minutes.
11. 11
    Remove the cover and bake 10 more minutes.