Eggplant Parmegiana

Ingredients

• 1 eggplant pared and sliced in 12-inch slices
• 12 c flour
• 1 tsp salt
• 2 beaten eggs
• 12 c corn oil
• 6 Tbsp Parmesan cheese
• 1 c tomato sauce
• 6 oz Mozzarella cheese

Directions

1. Mix flour and salt
2. Place in shallow dish
3. Dip eggplant slices in egg and then in flour mixture
4. Brown slices until golden in hot oil
5. Drain well on brown paper
6. Place one layer of eggplant in glass 8 x 8-inch baking dish top with half of Parmesan cheese Italian sauce and Mozzarella
7. Repeat
8. Bake at 375 for 15 to 20 minutes or until cheese is completely melted