Eggplant Parmesan
 
1 medium eggplant
2 eggs
1/4 cup water
1/3 cup all purpose flour
1 cup fine dry bread crumbs
cooking oil
1 recipe Italian sauce or store jar sauce
8 oz sliced mozzarella cheese
1/4 cup parmesan cheese
 
Cut unpeeled eggplant into 1/4 inche slices. 
In medium bowl beat together eggs and water. 
Coat eggplant slices in flour, dip in egg mixture. 
Coat with breadcrumbs.
 
In large skillet cook eggplant slices until lightly browned in small amount of cooking oil, turning once. 
Drain on paper towel. 
In bottom of 10x6x2 inch baking dish, spread 1/2 cup of Italian sauce. 
Layer half of eggplant slices, half of the cheese and half of remaining sauce. 
Repeat layers and then sprinkle with parmesan cheese. 
Bake uncovered in 350 degree oven for 20 to 30 minutes.
 
Rosalie Bourgeois