Flounder and Eggplant Parmigiana
1 eggplant, sliced
2 cloves garlic, finely minced or crushed
1/4 cp oil
1 cp tomato sauce
salt and pepper
dash of oregano
1 1/2 lbs flounder fillets
1/4 cp grated Parmesan cheese
3 tbsp butter
1 - Soak eggplant in salted water for 15 minutes.
2 - Drain and dry.
3 - Saute slices in hot oil with garlic.
4 - Discard garlic and transfer eggplant to buttered shallow casserole.
5 - Season with walt and pepper and oregano.
6 - Place flounder fillets on top of sauce.
7 - Add the remaining sauce, sprinkle with cheese and dot with butter.
8 - Cover and bake at 325 degrees F. until fish is done.