Eggplant Parmesan

Ingredients
3 lg. eggs
3 T. water
3/4 c Italian seasoned breadcrumbs
2 T. grated Parmesan cheese
1 lg. eggplant, peeled and cut into 2-inch slices
3 T. olive oil
1/4 c. grated Parmesan cheese, divided
1 (8-oz.) pkg. shredded mozzarella cheese, divided
3 C. pasta sauce

Directions
Whisk together eggs and 3 tablespoons water until blended. Combine bread. crumbs and 2 tablespoons Parmesan cheese. Dip eggplant slices into egg mixture; dredge in breadcrumb mixture. Cook eggplant in three batches in 1 tablespoon hot oil (per batch) in a large skillet over medium heat for 4 minutes on each side or until tender. Arrange 1/3 eggplant in a single layer in a lightly greased 11x7-inch baking dish. Sprinkle with 1 tablespoon Parmesan cheese and c. mozzarella cheese. Repeat layer twice. Spoon 3 cups pasta sauce over top and bake covered at 375 degrees for 35 minutes. Uncover and sprinkle with remaining 1 tablespoon Parmesan cheese and 1/2 cup mozzarella
cheese. Bake 10 minute or until cheese melts. Serves 4 to 6.