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Eggplant Parmesan
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| 2 medium | eggplant, peel and slice 1/4 inch thick. |
Make egg batter with 2 eggs and 3 t water. Dip eggplant slices in batter, then Italian breadcrumbs. Place in baking pan. Bake at 375 for 30 minutes.
Using 2 jars of Bertolli tomato and basil sauce and 1/2 pound sliced mozzarella, in baking dish make 3-4 layers of sauce, eggplant, cheese. End with sauce on top. Bake covered in foil 45 minutes at 350. Uncover, sprinkle generously with Parmesan. Bake uncovered 10 minutes. A friend added onions, peppers, and mushroom for a twist and said it was great.
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