From the kitchen of Ann Marie Barkwell.   The
classic Italian dish.  Coat sliced eggplant in flour,
egg, then seasoned bread crumbs, fry, top with
sauce and mozzerella.
Wash  1 eggplant.  Cut into 1/4" thick slices.
Put on a paper towel, single layer.
Sprinkle with salt. [photo 1]
Cover with another paper towel.
Let set on counter at least 1/2 hour.
Blot salt off.

Dip in flour. [photo 2]
Dip in beaten egg.
Dip in dry Italian Bread Crumbs.

Generously oil bottom of pan.
Single layer the eggplant.
Bake @ 350 for 15 min
flip over, bake another 15 min.*

Spread sauce over bottom of baking dish.
Layer eggplant 2 deep.
Generously spoon sauce over top.
Sprinkle with mozzarella.
Bake uncovered @ 350 for 1/2 hour.
"Teamwork divides the task and
multiplies the success."
Salted eggplant, flour, egg, bread crumbs, breaded eggplant.