Italian Recipes - Skillet Eggplant Parmigiana

Ingredients                   

• 1 medium eggplant (1 pound), peeled if desired

• 1/2 cup grated Parmesan cheese

• 1/4 cup seasoned fine dry bread crumbs

• 1 egg

• 1 tablespoon water

• 2 tablespoons olive oil or cooking oil

• 1 1/4 cups purchased meatless spaghetti sauce

• 1 cup shredded mozzarella cheese (4 ounces)

• 1/4 cup snipped fresh basil

• 2 tablespoons finely chopped walnuts

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Method:

1. Cut eggplant into 3/4-inch-thick slices. In a shallow dish combine 1/4 cup of the Parmesan cheese and bread crumbs.

2. In another shallow dish combine egg and the water; beat together with a fork. Dip eggplant slices Into the egg mixture, then Into the crumb mixture to coat.

3. In a 12-inch skillet heat oil over medium heat. Add eggplant; cook for 6 to 8 minutes or until golden brown, turning once. Add spaghetti sauce; sprinkle with mozzarella cheese and remaining 1/4 cup Parmesan cheese.

4. Reduce heat to medium-low. Cover and cook for 5 minutes. Sprinkle basil and walnuts over eggplant.