1/4 c. flour
1 med. eggplant, peeled & cut crosswise into 1/2" slices
1 beaten egg
1/4 c. extra virgin olive oil
1/3 c. Parmesan cheese
16 oz. jar spaghetti sauce or tomato puree
6 oz. Mozzarella cheese

Combine flour and 1/2 teaspoon of salt. Dip eggplant into egg then into flour mixture. Brown eggplant into hot oil, 3 minutes on each side. Drain on paper towels.

Place 1/2 eggplant in a 10x6x2 inch baking dish. Sprinkle with 1/2 the Parmesan cheese. Repeat layers. Top with spaghetti sauce and Mozzarella cheese.

Bake, uncovered, at 400°F for 15-20 minutes or until cooked through and bubbly.