Eggplant

Another keeper from my Italian friend, Mary Lou Alfini.

2  eggplants, sliced
1  egg
1  Tbs  water
Salt and Pepper
Flour for coating
Olive oil

Pat the sliced eggplants in flour. Make an egg-waash with the egg, water, salt and pepper. eggplant until medium-brown, in olive oil. Drain on paper towels.

Layer in a baking dish starting with sauce, then eggplant, sauce, grated asiago cheese. Repeat layers to three slices high.

Cover with foil and Bake @350 for 20 - 30 minutes. Do not overbake, or it will be too soft.

Sauce: 

Sauté  1/2 lb ground sirloin with some garlic salt and seasoned pepper. Add one large jar of Prego Traditional Pasta Sauce, a packet of Sweet n' low, and just a dash of baking soda.