My Mama'S Eggplant Parmigiana - cooking recipe

Ingredients

1 small eggplant (about 12 ounces)
1 egg, slightly beaten
1 tablespoon water
1/4 cup all-purpose flour
2 tablespoons cooking oil (I use olive oil, my mom uses canola oil)
1/3 cup grated parmesan cheese
1 cup meatless spaghetti sauce
3/4 cup shredded mozzarella cheese (about 3 ounces)

Preparation

Preheat oven to 400\u00b0F.
Wash and peel eggplant; cut crosswise into 1/2-inch slices.
Combine egg and water; dip eggplant slices into egg mixture, then into flour, turning to coat both sides.
In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or until golden, turning once. (If necessary, add additional oil.) Drain on paper towels.
Place the eggplant slices in a single layer in an ungreased 2-quart rectangular baking dish. (If necessary, cut slices to fit.) Sprinkle with Parmesan cheese.
Top with spaghetti sauce and mozzarella cheese.
Bake, uncovered, in a 400\u00b0F oven for 10 to 12 minutes or until heated through.