INGREDIENTS:

DIRECTIONS:
Make sauce according to package directions using the amount of oil, tomato paste and water called for; cover and set aside off heat. In a shallow bowl, with a fork or whisk, beat eghgs slightly; add flour and beat until smooth. Rince eggplant and dry; do not pare, cut a thin slice from both ends and discard; slice into 1/4 inch thick rounds. In a large skillet, heat 2 tablespoons of the oil. Dip eggplant in egg mixture and place in skillet in a single layer. brown slowly on both sides. Remove and continue browing remaining eggplant in same fashion, adding oil as needed. cover lightly with wax paper or plastic wrap and set aside.
About 45 minutes before serving, preheat oven to 350 degrees. In an obling glass baking dish (11-3/4x7-1/2x1-3/4 inches) or similar utensil, place a layer of eggplant. Reheat tomato sauce and cover eggplant with half of the sauce. Sprinkle with half of the Parmesan cheese. Add remaining eggplant, tomato sauce and Parmesan. Bake until bubbly hot, about 30 minutes. Top with Mozzarella. Bake just until cheese melts, about 5 minutes longer.

YIELD:
6 servings