Baked Eggplant Parmigiana - cooking recipe

Ingredients

1 medium eggplant
1 egg, beaten
2 Tbsp. water
1/2 c. bread crumbs
2 Tbsp. 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.) pkg. Mozzarella cheese, sliced

Preparation

Wash eggplant; cut into 1/2-inch thick slices.
Combine egg with water; beat.
Dip eggplant into egg mixture, then into crumbs.
Saute in oil until brown and tender.
In lightly greased 2-quart casserole, place eggplant slices in layers, alternating with sauce, seasoning and cheese.
Bake at 375\u00b0 for 30 to 40 minutes.
Serves 6.