750 ml - 1 L SELECTED VARIETIES
Preheat the oven to 400°F / 205°C .
In a frying pan, heat 2 Tbsp. (30 mL) oil; dredge eggplant slices in flour and brown on each side.
Lightly oil a casserole dish; spread 1/2 cup (125 mL) tomato sauce on the bottom.
Add half of the eggplant slices, half of the cheese and 2/3 cup (180 mL) tomato sauce.
Make another layer with the remaining ingredients. Sprinkle with parmesan cheese.
Bake 20 minutes and serve.
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