1/4 c. all-purpose flour
1 med. eggplant
1 beaten egg
1/4 c. cooking oil
1/2 c. grated Parmesan cheese
1 (16 oz.) jar Italian cooking sauce
6 oz. sliced mozzarella cheese

Brown eggplant 3 minutes per side. Drain well. Place single layer of eggplant in baking dish. Sprinkle with half of the Parmesan cheese. Top with half of the sauce and half of the mozzarella. Repeat the layers. Cut remaining mozzarella into triangles and arrange on top. Bake for 15-20 minutes at 400 degrees.