1 med. eggplant
2 eggs
1/4 c. water
1/3 c. all purpose flour
1 c. fine dry bread crumbs
Cooking oil
1 recipe Italian sauce
8 oz. sliced Mozzarella cheese
1/4 c. grated Parmesan cheese

Cut unpeeled eggplant crosswise into 1/4 inch slices. In medium bowl beat together eggs and water. Coat eggplant slices in flour; dip in egg mixture, then coat with bread crumbs. In large skillet cook eggplant slices in a small amount of hot oil until lightly browned, turning once. Drain on paper toweling.

In bottom of 10 x 6 x 2 inch baking dish, spread 1/2 cup of the Italian sauce. Layer half the eggplant slices, half the cheese, and half of the remaining Italian sauce. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, in 350 degree oven for 20 to 30 minutes. Serves 6 to 8.