This week dinner idea is Egg Plant Parmesean!
In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender.
While eggplant is cooking, combine spaghetti sauce and pepper flakes and minced garlic cloves in a saucepan over low heat.
Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange spaghetti sauce over top; sprinkle with remaining basil and Parmesan
cheese. Layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.