Layered Eggplant Casserole

Directions

1. 1
   Heat oven to 350 degrees F.
2. 2
   Place flour in pie plate.
3. 3
   Add eggplant, 1 slice at a time, to flour, turning to evenly coat both sides of each slice.
4. 4
   Gently shake off excess flour.
5. 5
   Place wire cooling rack on baking sheet.
6. 6
   Heat 3 Tbsp.
7. 7
   oil in large nonstick skillet on medium heat.
8. 8
   Add eggplant, in batches; cook 3 to 4 min.
9. 9
   on each side or until golden brown on both sides, adding remaining oil when needed.
10. 10
    Drain eggplant on wire rack.
11. 11
    Spread 1/2 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
12. 12
    Top with layers of 1/3 each of the eggplant and remaining pasta sauce, and half the mozzarella; repeat layers once.
13. 13
    Top with remaining eggplant and pasta sauce; sprinkle with Parmesan.
14. 14
    Bake 25 to 30 min.
15. 15
    or until heated through.
16. 16
    Let stand 15 min.
17. 17
    before serving.