Eggplant Parmigiana - cooking recipe

Ingredients

2 medium eggplant
2 beaten eggs
4 Tbsp. water
flour
seasoned bread crumbs
salad oil
tomato sauce (canned spaghetti sauce)
shredded Mozzarella cheese
Parmesan cheese, grated

Preparation

Peel and slice eggplant 1/4-inch thick.
Beat eggs with water.
Heat oil to 350\u00b0.
First dip eggplant slices in flour, then egg, then crumbs.
Fry on both sides until golden; drain well on brown paper bag or paper towels.
Arrange in casserole dish, layering eggplant, cheese and sauce.
You may add browned hamburger, Italian sausage, whatever you prefer to the sauce or as a separate layer.
Bake at 350\u00b0 until cheese is melted and sauce is bubbly.
Serve with a green salad and garlic bread.