Eggplant Parmesan

Directions

1. 1
   Peel eggplant and cut into 1/4-inch thick slices.
2. 2
   Score the surface of each side of the slices lightly with the point of a knife.
3. 3
   Arrange the slices in a single layer on paper towels. Sprinkle with salt and let stand 10 minutes.
4. 4
   Dredge with flour. Heat the oil until very hot.
5. 5
   Brown sliced eggplant briefly on both sides, then drain on paper towels.
6. 6
   Season tomato sauce to taste with oregano, pepper and garlic powder.
7. 7
   Pour 1/4-inch layer of tomato sauce in bottom of 9 x 13 x 2-inch baking dish. Cover with 1/3 eggplant slices, then 1/3 Mozzarella.
8. 8
   Repeat to form 3 layers.
9. 9
   Top with Parmesan cheese.
10. 10
    Cover and bake at 350° for 25 minutes.
11. 11
    Uncover and continue baking 10 minutes.
12. 12
    Place under broiler 2 minutes to brown cheese.
13. 13
    Serve.
14. 14
    Serves 8.