1 med. size eggplant
3/4 c. mozzarella cheese
1 jar spaghetti sauce
1 egg
1 Tbsp. water
flour
parmesan cheese
Wash and peel eggplant. Cut into slices about 1/2 inch thick. Beat 1 egg with 1 Tbsp. water and then place some flour in a separate bowl. Dip eggplant slices into egg and then coat with flour. Fry in hot oil until golden. Drain on paper towels. Grease 9 X 13 pan and arrange eggplant in a layer on the bottom. Sprinkle parmesan cheese over the eggplant. Pour 1 jar of spaghetti sauce over that and then top with mozzarella cheese. Bake in 400 degree oven for 10-12 mins. Serve over your favorite pasta.
Submitted by Tara Thompson
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