| | Directions | | Preheat oven to 375°. Beat egg with water. Dip eggplant slices into egg mixture then into bread crumbs. In a large skillet in 1/4 cup salad oil, sauté a few of the eggplant slices. Lightly grease a 2 quart casserole. In it arrange half of the eggplant, then half of the tomato sauce, oregano, Italian seasoning, savory, Parmesan, and Mozzarella; repeat layers. Bake 30 to 40 minutes until bubbly. |
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| Ingredients | | - |  | 1 egg |
| - | | 2 tablespoons water |
| - | | 1 eggplant, cut into 1/2 inch slices (medium) |
| - | | 1 package dried bread crumbs (1/2 to 3/4 1/2 cup pkg) |
| - | | salad oil |
| - | | 1 can tomato sauce (8 ounce can) |
| - | | 1/2 teaspoon oregano |
| - | | 1/2 teaspoon Italian seasoning |
| - | | 1/2 teaspoon savory (seasoning) |
| - | | 1/2 cup grated Parmesan cheese |
| - | | 8 slices mozzarella cheese |
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