Eggplant Parmigiana

Eggplant Parmigiana

1 small eggplant (3/4 lb)
1 beaten egg
¼ cup flour
2 TB oil
1/3 cup grated Parmesan cheese
1 cup meatless Spaghetti sauce
1 cup shredded mozzarella cheese (4 oz)

Wash and peel eggplant; cut crosswise into ½ inch thick slices. Dip eggplant into egg, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, in hot oil for 4-6 minutes or till golden, turning once. (If necessary, add additional oil). Drain on paper towels.

Place eggplant slices in a single layer in a 2-quart rectangular baking dish. (If necessary, cut slices to fit). Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Bake at 400* for 10-12 minutes or till heated through. Makes 4 servings.