Eggplant Parmigiana

If you remember from before, I am trying to cook with new ingredients at least once a month. This month's ingredient was eggplant. I found this recipe in my Betty Crocker cookbook, and we all fell in love! Daniel couldn't stop raving about how good it was, and that "wow, there's no meat or noodles in here, at all?" My favorite quote was "almost you persuade me to be a vegetarian." Anyway...this was super good!

Eggplant Parmigiana

2 c. Tomato pasta sauce (I just poured tomato sauce on and then sprinkled marjoram, basil and oregano on top of it)
2 sm. unpeeled eggplants (about 1 lb. each)
1 egg
2 Tbs. water
2/3 c. dry bread crumbs
1/3 c. grated Parmesan cheese
1/4 c. olive or vegetable oil
2 c. shredded mozzarella cheese

Cut eggplants into 1/4 in. slices. In shallow dish mix egg and water. In another shallow dish, mix bread crumbs and Parmesan cheese. Dip eggplant into egg mixture, then coat with bread crumb mixture.

In 12-in skillet, heat oil over med. heat. Cook half of the eggplant at a time in oil about 5 mins, turning once, until light brown; drain on paper towels. Repeat with remaining eggplant, adding 1-2 Tbs. oil as needed.

In ungreased 11x7 glass baking dish, place half of the eggplant, overlapping slices slightly. Spoon half of the sauce over the eggplant. Sprinkle with 1 cup mozzarella cheese. Repeat with remaining eggplant, sauce and cheese.

Bake at 350° for about 25 mins or until sauce is bubbly and cheese is light brown.