Eggplant Parmigiano

I recently checked out the cookbook from the TV show, "The Chew."  This recipe was included and because I happen to like eggplant parmigano, I thought I would give the recipe a try.  Outside of the eggplant, it uses ingredients that you probably have in your pantry.  I like to use a chopped tomato brand called Mutti.  It is from Italy.  I buy it through Amazon.  It has an incredible fresh taste and is perfect right out of the can to use for pizza sauce, spaghetti sauce, or any recipe using tomatoes.  Of course you can use regular tomato sauce for canned tomatoes for this recipe.

1 c. flour
2 eggs
2 c. bread crumbs
1 c. grated Parmesan cheese
olive oil
1 eggplant, sliced into slices
2 c. tomato sauce
2 c. Mozzarella cheese
In a bowl stir together the flour with a little salt and pepper.  In another bowl beat the two eggs well.
In a third bowl combine the bread crumbs and all but 1/4 c. Parmesan cheese.  Dip the sliced eggplant into the flour, then egg and finally the bread crumbs, coating both sides.  Put a little olive oil in a pan and heat.  Put the eggplant that has been dipped into the pan and cook until browned on both sides.
Put 1 c. of the tomato sauce into a 8 x 8 or 15  x 10 inch baking dish.  Place one layer of the eggplant on top of the sauce.  Sprinkle eggplant with half of the mozzarella and some more sauce.  Cover this layer with another layer of eggplant, mozzarella cheese and sauce.  Sprinkle remaining 1/4 c. Parmesan cheese on top.  Bake uncovered at 350 degrees for 30-35 minutes.