Eggplant Parmigiana

1 large eggplant - or 2 smaller ones, cut into 1/3 inch slices

Flour seasoned with salt and pepper

3 cups Passatta
230g shredded mozzarella cheese
1⁄3 cup grated parmesan cheese

Dredge eggplant in seasoned flour and fry in oil for a few minutes until golden on both sides.

Line base of baking dish with some passatta.

Place one layer of eggplant onto the passatta.. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
Bake 20-25 minutes or until mixture is bubbly.