1. Peel eggplant; cut crosswise into 1/2-inch slices. Combine egg and the water. Dip eggplant slices into egg mixture, then into flour, turning to coat.

2. In a 10-inch skillet heat oil over medium-high. Add eggplant, half at a time, and cook 4 to 6 minutes or until golden, turning once. (If needed, add additional oil and reduce heat to medium if eggplant browns too quickly.) Drain on paper towels.

3. Wipe skillet with paper towels. Arrange eggplant slices in skillet; sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Cook, covered, over medium-low heat 5 to 7 minutes or until heated through. If desired, top with additional Parmesan cheese and basil.

Baked Eggplant Parmigiana

Preheat oven to 400°F. Prepare as directed, except in Step 2, place eggplant slices in a single layer in a 2-qt. rectangular baking dish. (If needed, cut slices to fit.) Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Bake 12 to 15 minutes or until heated through. If desired, top with additional Parmesan cheese and basil.