Italian Recipes - Eggplant Parmigiana

Ingredients       

• 1 small eggplant (12 ounces)

• 1 egg

• 1 tablespoon water

• 1/4 cup all-purpose flour

• 2 tablespoons cooking oil

• 1/3 cup grated Parmesan cheese

• 1 cup purchased meatless spaghetti sauce

• 3/4 cup shredded mozzarella cheese (3 ounces)

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Method:

1. Preheat oven to 400°F. Wash and peel eggplant; cut crosswise into 1/2-inch.thick slices.

2. In a shallow bowl whisk together egg and the water. Dip eggplant slices into egg mixture, then into flour, turning to coat both sides.

3. In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or until golden brown, turning once. (If necessary, add additional oil during cooking.) Drain eggplant on paper towels.

4. Place eggplant slices in a single layer in a 2-quart rectangular baking dish. (If necessary, cut slices to fit.) Sprinkle with Parmesan cheese.

5. Top with spaghetti sauce and mozzarella cheese. Bake for 10 to 12 minutes or until heated through.