Eggplant Parmigiana

Directions

1. Peel eggplant and cut crosswise into 1/2 inch thick slices.
2. Dip eggplant into egg, then dip into flour, turning to coat both sides.
3. In a large skillet, cook eggplant, half at a time, in hot oil for 4-6 minutes or until golden brown, turning once.
4. Drain on paper towels.
5. Preheat oven to 400 degrees.
6. Place eggplant slices in a single layer in a 12 x 7 1/2 x 2 inch baking dish.
7. Sprinkle with parmesan cheese.
8. Top with spaghetti sauce and sprinkle with mozzarella cheese.
9. Bake at 400 for 10-12 minutes.