1/4 c. all-purpose flour
1/2 tsp. salt
1 med. eggplant, peeled and cut into 1/2 inch slices
1 beaten egg
1/2 c. cooking oil
1/3 c. grated Parmesan cheese
Homemade Tomato Sauce
1 (6 oz.) pkg. sliced Mozzarella cheese

Combine flour and salt. Dip eggplant into beaten egg, then in flour mixture. In large skillet brown eggplant in hot oil; drain well on paper toweling. Place 1 layer of eggplant in 10x6x2 inch baking dish, cutting slices to fit. Sprinkle with half the Parmesan. Top with half the Homemade Tomato Sauce and half the Mozzarella. Cut remaining Mozzarella into triangles. Repeat eggplant, Parmesan, Homemade Tomato Sauce, and Mozzarella layers. Bake at 400 degrees until heated through, 15 to 20 minutes. Makes 6 servings.

HOMEMADE TOMATO SAUCE:

In saucepan, cook 1/3 cup chopped onion, 1/4 cup finely chopped celery, 1/2 clove garlic minced and 1 tsp. dried parsley flakes in 2 tbsp. olive oil or cooking oil until onion and celery are tender but not brown. Stir in one 16 ounce can Italian tomatoes, 1/3 cup tomato paste, 1/2 tsp. salt, 1/2 tsp. dried oregano crushed, 1/4 tsp. pepper and 1 bay leaf. Simmer gently, uncovered, 45 to 50 minutes. Remove bay leaf.