Eggplant Parmesan

1. 1

   Whisk together eggs and 3 tablespoons water until blended.

2. 2

   Combine breadcrumbs and 2 tablespoons Parmesan cheese.

3. 3

   Dip eggplant slices into egg mixture; dredge in breadcrumb mixture.

4. 4

   Cook eggplant, in 3 batches, in 1 tablespoon hot oil (per batch) in a large skillet over medium heat 4 minutes on each side or until tender.

5. 5

   Arrange one-third of eggplant in a single layer in a lightly greased 11- x 7-inch baking dish. Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Repeat layers twice. Spoon 3 cups Pasta Sauce over top.

6. 6

   Bake, covered, at 375u00b0 for 35 minutes. Uncover and sprinkle with remaining 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Bake 10 more minutes or until cheese melts.

No additional tips available.