Eggplant Parmigiana Recipe

Combine flour & 1/2 tsp. salt. Dip eggplant into egg, then into flour mixture. Brown eggplant, half at a time, in hot oil about 3 minutes per side, adding more oil as needed. Drain well on paper toweling. Using half of the eggplant, place in single layer in a 10x6x2" baking dish, cutting slices to fit. Sprinkle with half the parmesan. Top with half of the sauce & half of the mozzarella. Repeat layers. Bake uncovered in a 400 degree oven for 20 minutes.