1/4 cup olive oil
1/3 cup all-purpose flour
1/4 tsp garlic salt
1 medium eggplant (about 1.5lbs), cut into 1/2-inch slices
1 can (15oz) tomato sauce
1/3 cup grated Parmesan cheese
1/2 tsp dried oregano leaves
2 cups shredded mozzarella cheese (8oz)
(melanzane con due formaggi)
Luscious eggplant, tomato sauce and oregano are a time-honored combination that is well loved in Italy.
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. (Add more oil if necessary.)
Pour half the tomato sauce into ungreased oblong baking dish, 13.5x9x2 in. Add eggplant; sprinkle with Parmesan cheese. Pour remaining tomato sauce over eggplant; sprinkle with oregano and mozzarella cheese. Cook uncovered in 325°F oven until hot and bubbly, about 25 minutes.