Eggplant Parmasan
1. Peel, slice and dip eggplant in flour.
2. Brown in olive oil.
3. Layer browned eggplant in a casserol (I use a 12”X12” but you can use what ever suits your family) with slices of Mozzarella cheese.
4. Beat 2 eggs and pour over eggplant & cheese in casserol.
5. Pour 1 can (8 oz.) of tomato sauce over all of this.
6. Sprinkle with oregano or Italian seasoning and top with shredded Mozzarella.
7. Bake in oven 20-30 min. @ 350*.
