RECIPE: Eggplant Parmesan - Crescenta Valley Weekly

Ingredients

• 1 large eggplant (or squash)
• 2 pounds, sliced ½” thick crosswise
• 1 tablespoon olive oil
• Coarse salt and ground pepper
• 1 cup milk
• 3 tablespoons all-purpose flour
• 2 garlic cloves, minced
• 1 cup homemade or best quality store-bought marinara sauce
• ½ cup grated mozzarella
• ½ cup grated Parmesan