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 mozzarella.
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.
On a paper towel
with salt.
Dip in flour.
Dip in egg.
Dip in bread
crumbs.
Baked.
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