1/2 c. all-purpose flour
1 med. eggplant, peeled and cut crosswise into 1/2 inch slices
1 beaten egg (for lower cholesterol parmigiana, use 2 egg whites)
1/4 c. cooking oil
1/3 c. grated Parmesan cheese
Homemade tomato sauce or 1 (16 oz.) jar prepared spaghetti sauce
4 c. Mozzarella cheese, shredded

Preheat oven to 400 degrees.

Pour flour into plastic freezer bag. Dip eggplant into egg, then put into plastic bag with flour and shake. Brown eggplant, half at a time, in hot oil about 3 minutes per side, adding additional oil if needed. Drain well on paper toweling.

Using half of the eggplant, place in a single layer in a 10x6x2 inch baking dish, cutting slices to fit. Sprinkle with half of the Parmesan. Top with half of the sauce and half of the Mozzarella. Repeat layers. Bake, uncovered, in a 400 degree oven for 30 minutes or until hot. Serves 6.

HOMEMADE TOMATO SAUCE:

Cook 1/3 cup chopped onion, 1/4 cup chopped celery and 1 clove garlic, minced, in 2 tablespoons cooking oil until tender.

Stir in: 1/3 c. tomato paste 1/2 tsp. dried oregano, crushed 1/4 tsp. pepper 1 bay leaf

Boil gently, uncovered, about 15 minutes or to desired consistency; stir occasionally. Remove bay leaf.