Eggplant Parmigiana

Serves 6

2 cups spaghetti sauce
2 sm. eggplants, unpeeled
1 lrg. egg
2 Tbsp. water
2/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1/4 cup vegetable oil (or olive oil)
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees. Slice eggplants into 1/4-inch pieces. Mix egg and water. Separately, mix bread crumbs and Parmesan cheese. Coat eggplant with egg mixture, then with bread crumb mixture. Heat the oil over medium heat in a skillet. Cook half of the eggplant in the oil for 5 minutes until it ís light brown, turning once. Do half of the eggplant at a time. Add more oil if necessary, approximately 1/2 Tbsp. Place half of the eggplant in an ungreased 11 x 7 x 1 1/2-inch rectangular baking dish, slightly overlapping slices. Spoon half of the sauce over the eggplant. Sprinkle with 1 cup of mozzarella cheese. Repeat with the rest of the eggplant, sauce and cheese (there should be two layers). Bake uncovered for about 25 minutes until sauce is bubbly and cheese is light brown.