Eggplant Parmesan - cooking recipe

Ingredients

2 c. canned tomatoes with liquid
1/4 c. plus 2 Tbsp. water
2 Tbsp. cooking or olive oil
2 Tbsp. tomato paste
1 large eggplant
salt, pepper, garlic powder
2 eggs
3/4 c. Italian style seasoned bread crumbs
1/2 c. Parmesan cheese
1/2 lb. sliced Mozzarella cheese

Preparation

Combine tomatoes, water (1/4 cup), oil and tomato paste in saucepan.
Simmer for 30 minutes.
Peel eggplant.
Cut in round slices about 1/4-inch thick.
Sprinkle with salt, pepper and garlic powder.
Beat eggs slightly with 2 tablespoons water.
Dip eggplant in Italian style seasoned bread crumbs, dip in egg and again in bread crumbs.