Eggplant Parmesan

INGREDIENTS
1    medium eggplant, purple or white*
3    tablespoons all-purpose flour
1    teaspoon water
1    egg
½   cup bread crumbs or Panko
1    tablespoon dried oregano
½   cup grated Parmesan cheese
4    ounces mozzarella cheese, thinly sliced or shredded
1 ½  cups marinara sauce
¼   cup chopped flat-leaf parsley

METHOD

Arrange an oven rack 10 inches from the broiler and pre-heat the broiler to high. Coat a sided baking dish with olive oil or cooking spray.

Peel alternate strips from the eggplant in a vertical direction and then remove the top and bottom of the eggplant. Slice the remainder into 8 even slices. Place the flour in a shallow dish and whisk the water and egg together in a shallow bowl.

Combine the bread crumbs, oregano and Parmesan cheese in another flat dish. Dredge each eggplant slice in the flour, then the egg mixture and finally in the breadcrumbs. Lay them on the prepared baking sheet and drizzle a bit of olive oil on each or spray with cooking spray.

Broil for 3 minutes on each side or until browned and tender, remove from the oven and coat with mozzarella cheese. Broil again until the cheese melts, about 1 minute. Meanwhile, warm the marinara sauce in a small sauce pan or in the microwave. To serve, place 2 slices of eggplant on each individual serving dish and top with marinara sauce and chopped parsley. Serve immediately.

*If using a purple eggplant, salt each slice and allow the slices to sit for 8 to 10 minutes before continuing. White eggplants do not need this treatment.