3 large eggs
3 tablespoons water
3/4-cup Italian-seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 large eggplant, peeled and cut into
3 tablespoons olive oil
1/4 cup grated Parmesan cheese, divided
8 ounces shredded mozzarella cheese
3 cups tomato-based pasta sauce
Whisk together eggs and 3 tablespoons water until blended. Combine bread crumbs and two tablespoons Parmesan cheese. Dip eggplant slices into egg mixture, then dredge in bread crumb mixture.
Cook eggplant, in three batches, in 1 tablespoon hot oil (per batch) in a large skillet over medium heat for four minutes on each side or until tender.
Arrange one-third of the eggplant in a single layer in a greased 11-by-7-inch baking dish. Sprinkle with 1 tablespoon of Parmesan cheese and 1/2 cup mozzarella cheese. Repeat layers twice. Spoon 3 cups pasta sauce over top. Bake, covered, at 375 degrees for 35 minutes. Uncover and sprinkle with remaining tablespoon of Parmesan cheese and 1/2 cup mozzarella cheese. Bake eight minutes more until cheese melts.