Eggplant With Two Cheeses
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Garlic salt||1⁄4 Teaspoon|
|Eggplant||1 Medium, cut into 1/2 inch slices|
|Tomato sauce||15 Ounce (1 Can)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Dried oregano leaves||1⁄2 Teaspoon|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
Heat oil in 12-inch skillet until hot.
Mix flour and garlic salt; coat eggplant with flour mixture.
Cook over medium heat, turning once, until golden brown.
Pour half the tomato sauce into ungreased oblong baking dish, 13 1/2 x 9 x 2 inches.
Add eggplant; sprinkle with Parmesan cheese.
Pour remaining tomato sauce over eggplant; sprinkle with oregano and mozzarella cheese.
Cook uncovered in 325° oven until hot and bubbly, about 25 minutes.