Classic Eggplant Casserole

Directions

1. Peel and cut eggplant into 1/4 inch slices, soak in cold, salted water for 30 minutes. Drain well, pat dry with paper towel.
2. Beat eggs together with water in shallow plate, place crumbs on sheet of wax paper, dip eggplant in egg mixture then bread crumbs, coat well.
3. Heat oil in large frying pan. Brown eggplant slices a few at a time, and drain on a paper towel.
4. In a 9 by 13 inch glass baking dish, layer eggplant, dot with ricotta, sprinkle with mozzarella, cover with sauce and continue layering ending with sauce. Sprinkle with Parmesan.
5. Bake at 350 degrees F for 1 hour.