Eggplant Parmigiana

One eggplant, cut into ½” slices and peeled

2 eggs

2 Tbsp water

large jar spaghetti sauce

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

olive oil

Italian bread crumbs

Beat eggs with water.

Dip slices in egg, then in bread crumbs. Press crumbs into surface of eggplant or dip in eggs a second time and then into crumbs.

Cook coated slices in olive oil over medium heat until golden brown.

Place in a greased 13x9” baking dish.

Pour spaghetti sauce over slices. Top with shredded mozzarella cheese. Sprinkle Parmesan cheese over that.

Bake in preheated 350 deg oven for 25 minutes