1/4 cup olive oil
1/3 cup all-purpose flour
1/4 teaspoon garlic salt
1 medium eggplant (about 1 1/2 pounds), cut into 1/2-inch slices
1 (15 ounce) can tomato sauce
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano leaves
2 cups shredded mozzarella cheese (8 ounces)
Heat oil in skillet until hot.
Mix flour and garlic salt; coat eggplant with flour mixture. Cook over medium heat, turning once, until golden brown, adding more oil if necessary.
Pour half the tomato sauce into ungreased 13 x 9-inch baking dish. Add eggplant; sprinkle with Parmesan cheese. Pour remaining tomato sauce over eggplant; sprinkle with oregano and mozzarella cheese. Bake uncovered at 325 degrees F until hot and bubbly, about 25 minutes.