I love eggplant and I just kind of "threw" this recipe together one day. I had all of the ingredients I needed. It turned out great!!! Perfect served with cooked pasta and a crisp green salad and a crusty loaf of bread.
Preheat oven to 350 degrees F. Generously coat a 13X9 glass baking dish with cooking spray. Set aside.
In a flat bowl, mix the flour and salt. In another flat bowl, beat the eggs with 1/4 cup water. In a third flat bowl, mix the bread crumbs and 1/4 cup Parmesan.
Dip the eggplant slices in the flour mixture, then the beaten egg and last, the bread crumbs. Pile coated eggplant slices on a plate.
When all eggplant is coated, heat 1/4 cup vegetable oil in a 12" non-stick skillet. Brown each eggplant slice on both sides, but do not cook all the way. Slices should be slightly "crisp" as they will continue to cook in the oven.
While browning the eggplant, combine the spaghetti sauce and diced tomatoes in a large bowl. Set aside.
To assemble eggplant parmesan: Put 1/2 cup sauce in bottom of baking dish. Spread evenly. Place one layer of browned eggplant slices on top of sauce. Place dollops of ricotta on top and sprinkle evenly with half of mozarella. Cover with thin layer of sauce.
Place remaining eggplant slices on top of first layer and cover with remaining sauce, mozarella and 1/2 cup Parmesan. Sprinkle evenly with Italian seasoning.
Bake for 40-45 minutes or until hot and bubbly.
To serve: cut into pieces like lasagna. Serve additional sauce on the side if desired.