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Melanzane alla Parmigiana

From: Feature Story- Radisson Seven Seas Voyager, La Veranda Restaurant

Ingredients:
1 egg
1 tbsp water
1 small eggplant, cut into ¾ inch thick slices
1 cup seasoned dried bread crumbs
1 ½ cups shredded mozzarella cheese
¼ cup tomato sauce
¼ tsp crushed red pepper flakes
3 tbsp grated parmesan cheese

Preparation:
In small bowl beat eggs and water together. Place bread crumbs in a shallow dish.

Dip eggplant sliced into egg mixture then into the bread crumbs, being sure to coat thoroughly.

Heat oil in large skillet over medium-high heat until hot. Add eggplant sliced and reduce heat to medium. Cook for three minutes on each side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant over eggplant during the last minute of cooking to melt.

Top eggplant with sauce and parmesan cheese.

Bake in the oven for about 15 minutes at 375°F