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Eggplant Parmesan
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| 1 medium | eggplant |
| 1 | egg |
| 2 Tbsp | water |
| 3/4 cup | breadcrumbs |
| 1 cup | salad oil |
| 1 can (8 oz) | tomato sauce |
| 1/2 tsp | oregano |
| 1/2 tsp | Italian seasoning |
| 1/2 tsp | savory |
| 1/2 cup | grated Parmesan cheese |
| 1 pkg (8 oz) | mozzarella slices |
Heat oven to 375 degrees.
Cut up eggplant into 1/2 inch slices.
Sprinkling slices with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels
Beat egg and water.
Mix tomato sauce, oregano, Italian seasoning, and savory ... Set aside.
Dip eggplant slices in egg mixture, then into breadcrumbs.
In 1/4 cup salad oil, in a large skillet, sauté a few slices of eggplant until golden brown and tender ... Repeat each time in new oil.
In 2 quart casserole dish, layer half eggplant slices, then half the tomato sauce mixture, then sprinkle with 1/4 cup Parmesan cheese and top with half (4 oz) the mozzarella cheese ... Repeat with remaining eggplant slices, tomato sauce mixture, Parmesan cheese and mozzarella cheese.
Bake at 375 degrees for 35 minutes.
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