My Mama'S Eggplant Parmigiana

• 1 small eggplant (about 12 ounces)
• 1 egg, slightly beaten
• 1 tablespoon water
• 1/4 cup all-purpose flour
• 2 tablespoons cooking oil (I use olive oil, my mom uses canola oil)
• 1/3 cup grated parmesan cheese
• 1 cup meatless spaghetti sauce
• 3/4 cup shredded mozzarella cheese (about 3 ounces)

1. Preheat oven to 400u0b0F.
2. Wash and peel eggplant; cut crosswise into 1/2-inch slices.
3. Combine egg and water; dip eggplant slices into egg mixture, then into flour, turning to coat both sides.
4. In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or until golden, turning once. (If necessary, add additional oil.) Drain on paper towels.
5. Place the eggplant slices in a single layer in an ungreased 2-quart rectangular baking dish. (If necessary, cut slices to fit.) Sprinkle with Parmesan cheese.
6. Top with spaghetti sauce and mozzarella cheese.
7. Bake, uncovered, in a 400u0b0F oven for 10 to 12 minutes or until heated through.

eggplant, egg, water, flour, cooking oil, parmesan cheese, spaghetti sauce, mozzarella cheese

Taken from www.food.com/recipe/my-mamas-eggplant-parmigiana-498220 (may not work)