Wash and peel eggplant; cut crosswise into 1/2-inch slices. Combine eggs and 1/4 a cup or so water; dip eggplant slices into egg mixture, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, in hot oil 4 to 6 minutes or until golden, turning once. Drain on paper towels. Place the eggplant slices in a single layer in a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese. Top with the tomato sauce and the mozzarella cheese. Bake in a 400°F oven for 15 minutes or until heated through. |