Eggplant parmesan

• 2 large aubergine
• 3 large eggs
• 1/4 cup water
• 2 1/2 cup finely grated Italian breadcrumbs
• 2 cup flour
• 1 tsp salt
• 1/2 lb mozzarella cheese
• 2 tbsp Parmigano-Reggiano cheese
• 1/2 cup grated parmesan cheese
• 29 oz tomato sauce
• 1/4 cup basil
• 1 tsp whole leaf oregano
• 1/4 cup sugar
• 1/2 tsp crushed red pepper
• 1 tsp salt
• 1 tbsp granulated garlic powder

1. Preheat oven 375 Fahrenheit
2. Mix your ingredients to sauce heat let simmer covered 15 minutes stirring occasionally
3. Peel and slice the eggplant about half an inch or 13 mm thick salt put into a zip lock bag add flour and shake till completely coated
4. Beat the eggs add quarter cup water mix well put into a large bowl dip the aburgine coated with flour into eggwash then have breadcrumbs in a plate and shake excess eggwash off coat with bread crumbs
5. Mix the oils together heat to fry when hot add the breadcrumb coated aubergine and fry till golden brown
6. When done about 3 minutes per side add to a pan add sauce the parmesan cheese add slice of mozzarella cheese on top of each pice of aubergine
7. Bake 15 to 20 minutes when its done sprinkle with Parmigano-Reggiano cheese
8. Serve hope you enjoy

aubergine, eggs, water, italian breadcrumbs, flour, salt, mozzarella cheese, cheese, parmesan cheese, tomato sauce, basil, oregano, sugar, red pepper, salt, garlic

Taken from cookpad.com/us/recipes/359996-eggplant-parmesan (may not work)