Eggplant Parmigiana

 I'd like to thank good old Betty Crocker for this one. It's a great vegetarian dish and not too hard to make. I cut the recipe in half since I was cooking for myself but it is supposed to serve about 6. The recipe calls for making your own sauce but for time saving I used Newman's Own Sockarooni pasta sauce. Yum!


2 cups Italian Tomato Sauce
2 small unpeeled eggplants
1 large egg
2 tablespoons water
2/3 cup dry bread crumbs (I used the garlic and herb version)
1/3 cup grated Parmesan cheese
1/2 cup olive or vegetable oil
2 cups shredded mozzarella cheese (I used 2% for less fat)


Preheat oven to 350 degrees. 
Cut eggplants into 1/4 inch slices. In a shallow dish, mix egg and water. In another shallow dish, mix bread crumbs and Parmesan cheese. Dip eggplant into egg mixture, then coat with bread crumb mixture.
In a skillet, heat oil over medium heat. Cook eggplant a little at a time in oil about 5 minutes, turning once, until light brown; drain on paper towels. Repeat with remaining eggplant, adding 1 or 2 tablespoons oil if necessary.
In ungreased 11x7 inch baking dish, place half the eggplant, overlapping slices slightly.  Spoon half of the sauce over eggplant. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining eggplant, sauce and cheese.
Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.