From the kitchen of AnnMarie Barkwell
Wash 1 eggplant.
Cut into 1/4″ thick slices.
Peel the skin off.
Put on a paper towel, single layer.
Sprinkle with salt.
Cover with another paper towel.
Let set on counter at least 1/2 hour.
Blot salt off.
Dip in flour.
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 a baking dish.
Layer eggplant 2 deep.
Generously spoon sauce over top.
Sprinkle with mozzarella.
Bake uncovered @ 350 for 1/2 hour.
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