Ingredients:
2 medium eggplant, sliced
whole wheat flour
olive oil
1 qt. long simmered tomato sauce
1 lb. mozzarella cheese, grated
Parmesan cheese, freshly grated

Directions:
Cut eggplant in slices 1/2 inch thick.  Sprinkle slices with salt and leave them 20 minutes.  The salt will draw out some of the water so your slices won't be too juicy when you cook them.  After 0 minutes, press the slices with your hand or under a plate to remove excess water.  Dredge each slice in whole wheat flour, then fry the floured slices on both sides in a little olive oil, until lightly browned.  Arrange half the slices in a big casserole dish.  Cover them with a sprinkling of mozzarella and grated parmesan cheese.  Bake in a 350 degree oven for about 40 minutes or until the top is starting to turn golden.  Let the eggplant parmigiana ripen for a few minutes after you take it out of the oven before serving.