My Mama'S Eggplant Parmigiana

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Wash and peel eggplant; cut crosswise into 1/2-inch slices.

3. 3

   Combine egg and water; dip eggplant slices into egg mixture, then into flour, turning to coat both sides.

4. 4

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

5. 5

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

6. 6

   Top with spaghetti sauce and mozzarella cheese.

7. 7

   Bake, uncovered, in a 400u00b0F oven for 10 to 12 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.