Eggplant Parmesan

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Ingredients

1 large eggplant, peeled and cut into 1/2-inch-thick slices
3 large eggs
3 tablespoons water
¾ cup Italian-seasoned breadcrumbs
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
¼ cup grated Parmesan cheese, divided
+ 2 more ingredients
- 3 cups Pasta Sauce
- 1 (8-ounce) package shredded mozzarella cheese, divided

Whisk together eggs and 3 tablespoons water until blended. Combine breadcrumbs and 2 tablespoons Parmesan cheese. Dip eggplant slices into egg mixture; dredge in breadcrumb mixture. Cook eggplant, in 3 batches, in 1 tablespoon hot oil (per batch) in a large skillet over medium heat 4 minutes on e...

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Variations on Eggplant Parmesan

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