Natalie'S Eggplant Parmesan - cooking recipe

Ingredients

1 large or 2 medium eggplant
2 or 3 eggs
Italian seasoned breadcrumbs
oil (for frying)
16 oz. can tomato or spaghetti sauce
1 c. water
1 large pkg. Mozzarella cheese

Preparation

Slice eggplant in 1/4-inch thick slices.
Dip slices in egg; coat slices with Italian seasoned breadcrumbs.
Fry slices in skillet with oil until lightly browned; remove slices from skillet and place on side.
Mix together tomato/spaghetti sauce and 1 cup of water.
Alternate layers in skillet, one layer of eggplant, then layer of sauce, then Mozzarella cheese.
Simmer until cheese melts and some of the liquid evaporates.
Serve warm with salad and Italian bread.
Enjoy!