Peel and thinly slice the eggplant.

Layer the slices between paper towels

to absorb extra moisture for approx. 1 & 1/2 to 2 hours.

Heat skillet with equal mix of oils.

Mix eggs and water in bowl. On separate plate, pour breadcrumbs.

Dip eggplant into egg mix, then into bread crumbs. Press Bread crumbs

firmly into eggplant and cover completely.

Place breaded eggplant into hot oil. Cook until lightly brown on both

sides, turning as required.

Layer fried eggplant on paper towels to absorb excess grease.

Spread sauce on bottom of 9x13 baking dish.

Layer as such: eggplant, sauce, mozzarella cheese and Parmesan cheese. Do

not put the top layer of mozzarella cheese on dish until the last 10

minutes.

Bake, covered, at 350 degrees for 20-30 minutes, until bubbling. Take

cover off and add mozzarella for another 10 minutes.

Remove from oven when cheese melts. Let stand 5 minutes before slicing.