Eggplant Parmigiana

2 cups spaghettie sauce
2 small unpeeled eggplants (about 1 pound each)
1 large egg
2 tablespoons water
2/3 cup dry bread crumbs
1/3 cup grated Parmesane cheese
1/4 cup olive or vetetable oil
2 cups shredded mozzarella cheese (8 ounces)

Heat oven to 350 degrees.

Cut eggplant into 1/4-inch slices. Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip eggplant into egg mixture, then coat with bread crumb mixture.

Heat oil in 12-inch skillet over medium heat. Cook half of the eggplant at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining eggplant, adding 1 or 2 tablespoons oil if necessary.

Place half of the eggplant in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches, overlapping slices slightly. Spoon half of the sauce over eggplant. Sprinkle with 1 cup of the mozzarella cheese. Repeat with reamining eggplant, sauce and cheese.

Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

This recipe is from the Betty Crocker's Big Red Cookbook - page 376