Eggplant Parmigiana

• 2 large eggplant
• 1/2 c. flour or more
• 3/4 lb. Mozzarella cheese, sliced or shredded
• 2 eggs (maybe more)
• 1/2 c. Parmesan or Romano cheese, grated
• pepper and chopped parsley
• 3 to 4 c. tomato spaghetti sauce

1. Pare and cut eggplant into 1/4-inch thick slices, dip each in flour and then into beaten eggs with salt and pepper.
2. Saute slices in hot oil until golden brown on both sides.
3. Drain on paper towels.
4. Arrange a layer of eggplant on the bottom of a 2-quart baking dish.
5. Cover with a layer of tomato sauce.
6. Combine parsley and Parmesan.
7. Sprinkle on top.
8. Add Mozzarella cheese. Repeat layers until eggplant is used and cover with spaghetti sauce and Mozzarella.
9. Bake, uncovered, in a moderate oven at 350u0b0 for 30 minutes until cheese is lightly brown and filling is bubbling hot.

eggplant, flour, mozzarella cheese, eggs, parmesan, pepper, tomato spaghetti sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=612319 (may not work)