Baked Eggplant Parmigiano - cooking recipe

Ingredients

1 medium eggplant, peeled
1 egg, beaten
2 Tbsp. water
1/2 c. bread crumbs
olive oil
1 jar spaghetti sauce
1/2 tsp. oregano
1/2 c. grated Romano cheese
1 (12 oz.) Mozzarella cheese

Preparation

Wash eggplant and peel skin off.
Cut into 1/2-inch slices. Combine egg and water and beat in a shallow bowl.
Dip eggplant into egg mixture, then into bread crumbs.
Saute in olive oil until brown and tender.
In a casserole dish, place eggplant slices in layers, alternating with sauce, seasonings and cheese. Bake in covered casserole dish at 375\u00b0 fo 30 to 40 minutes.
Can serve with pasta.