Eggplant Parmigiana

By CarolM-2

Ingredients

• 1 large egg
• 1/4 cup all purpose flour
• 8 Tbsp. grated Parmesan, divided
• 1/4 cup water
• olive oil, for sautéing
• 1 eggplant, about 6 ounces, cut into 1/4" slices
• 3 cups tomato sauce
• 12 ounces fresh mozzarella, sliced
• salt an black pepper, to taste

Preparation

Step 1

Using a medium bowl, whisk together, egg, flour, 2 Tbsp. parmesan and water. Season with salt and pepper.
Line a baking sheet with paper towels, set aside. Using a large sauté pan over med-high heat, add enough oil to cover pan by 1/2 inch. Working in batches, dip eggplant in batter to coat. Saute eggplant on both sides, until golden brown and drain on paper towels.
Heat oven to 375 degrees. Using an 8x5 inch pan, cover bottom with 1 cup tomato sauce. Layer with 1/3 of the slices, 2 Tbsp. parmesan and 4 ounces mozzarella. Place another layer of tomato sauce, eggplant, parmesan and mozzarella. Top with a third layer of tomato sauce and eggplant. Cover with foil and bake until cooked through--about 25-30 minutes.
Heat broiler. Remove foil and top with remaining parmesan and mozzarella. Broil until cheese is melted and slightly browned, about 4 minutes.