Eggplant Mozzarella

• 1 large eggplant
• 2 eggs, beaten
• flour for dipping
• oil to cover 1/4" bottom of electric skillet
• prepared spaghetti sauce
• 1-1/2 cups (350 ml) shredded pizza cheese (1/2 mozzarella - 1/2 cheddar)
• 1 lb (.5 kg). sliced mozzarella cheese

1. Preheat oven to 350 degrees (175 C.).
2. Slice eggplant (unpeeled) into 1/4" rounds.
3. Dip in beaten egg, dredge in flour.
4. Saute quickly in oil in preheated 350 degree (175 C.) skillet.
5. Drain on paper towels.
6. Spoon a thin layer of spaghetti sauce into bottom of rectangular glass baking dish.
7. Place a single layer of eggplant on sauce.
8. Lay sliced mozarella cheese on top of eggplant.
9. Place another layer of eggplant on top - spread on more sauce.
10. Sprinkle shredded pizza cheese on top.
11. Cover with foil and bake for approximately 35 minutes.
12. Uncover and bake for another 20 minutes or until slightly browned on top.
13. Let stand about 15 minutes and cut into serving portions as you like.

eggplant, eggs, flour, oil, spaghetti sauce, pizza cheese, mozzarella cheese

Taken from online-cookbook.com/goto/cook/rpage/00023B (may not work)