1 lg. eggplant
1 egg
4 tbsp. water
1 c. bread crumbs
1 (8 oz.) can tomato sauce
Few shakes garlic powder
1/2 tsp. oregano
2/3 c. Parmesan cheese, grated
1 (8 oz.) pkg. skim milk Mozzarella cheese, sliced
Cooking oil

Cut eggplant into crosswise slices. Beat egg with garlic powder and water; dip eggplant slices into mixture and coat with bread crumbs. In 1/4 cup oil, saute eggplant slices until they are brown on each side. Continue adding oil each time until all slices are done.

In lightly greased 2-quart casserole, layer half of eggplant slices; then half of tomato sauce, seasonings, Parmesan cheese and slices of Mozzarella. Repeat. Bake at 375 degrees for 40 minutes. Makes 6 servings.