Eggplant Parmesan
(Yield: 4 nice sized portions, 6 if you have a side and dessert) Source: Southern Living & MyRecipes.com
Instructions
  1. Whisk together eggs and 3 tablespoons water until blended.
  2. Combine breadcrumbs and 2 tablespoons Parmesan cheese.
  3. Dip eggplant slices into egg mixture; dredge in breadcrumb mixture.
  4. Cook eggplant, in 3 batches, in 1 tablespoon hot oil (per batch) in a large skillet over medium heat 4 minutes on each side or until tender.
  5. Arrange one-third of eggplant in a single layer in a lightly greased 11- x 7-inch baking dish. Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Repeat layers twice. Spoon 3 cups Pasta Sauce over top.
  6. Bake, covered, at 375°F (190°C) for 35 minutes. Uncover and sprinkle with remaining 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Bake 10 more minutes or until cheese melts.