Eggplant Parmigiana - cooking recipe

Ingredients

1 large eggplant (2 lb.)
2 eggs, slightly beaten
3 Tbsp. water
1/2 tsp. salt
1/4 c. flour
1/2 c. fine dry bread crumbs
1 c. olive oil
tomato sauce
1/4 lb. Parmesan cheese, grated (1 c.)
8 oz. pkg. Mozzarella cheese, diced
3 Tbsp. butter

Preparation

Peel eggplant and cut into 1/3-inch slices.
Mix water, eggs and salt.
Dip eggplant in flour, then in eggs, then in bread crumbs.
Heat 1/4 cup olive oil in large skillet over moderate heat.
Cook eggplant until lightly browned on both sides.
Add remaining olive oil as needed.
Drain on paper towels.