Eggplant Parmesan

I always try to make a double recipe of spaghetti sauce everytime I make it so that I can put part of it in the freezer to save for a quick meal. This is an excellent recipe to use that leftover sauce. If you don't have a quart of homemade sauce hanging around, then use your favorite bottled variety. I'll be posting my spaghetti recipe as soon as I make it again!

1 eggplant, sliced
1 qt spaghetti sauce
1 lb thin spaghetti noodles
1 cup plain flour
salt and pepper

Place eggplant slices in one layer on a sheet pan/cutting board.
Sprinkle liberally with salt on both sides.
Allow to sit for 5 mins.
With a paper towel, dab eggplant slices dry on both sides.
Put flour in a med. sized mixing bowl.
Season with pepper (there is no need to salt it).
Heat olive oil in large saute pan.
Dredge eggplant and add to pan.
Allow to brown on both sides.
Remove from pan and allow to drain on a rack.
Add spaghetti sauce to saute pan.
Return eggplant to sauce pan.
Cover for about 5 mins.
Serve over thin spaghetti (Or pasta of choice).