Eggplant Parmigiana - cooking recipe

Ingredients

1 medium eggplant
1 egg, beaten
2 Tbsp. water
1/2 c. bread crumbs
oil
1 (8 oz.) can tomato sauce
1/2 tsp. oregano
1/2 tsp. Italian seasoning
1/2 c. grated Romano cheese
1 (8 oz.) Mozzarella cheese

Preparation

Wash eggplant and cut 1/2-inch thick slices.
Combine egg with water and beat.
Dip eggplant into egg mixture, then into crumbs.
Saute in oil until brown and tender.