Eggplant Parmesan

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Southern Living


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3 large eggs

3 tablespoons water

3/4 cup Italian-seasoned breadcrumbs

2 tablespoons grated Parmesan cheese

1 large eggplant, peeled and cut into 1/2-inch-thick slices

3 tablespoons olive oil

1/4 cup grated Parmesan cheese, divided

1 (8-ounce) package shredded mozzarella cheese, divided

3 cups Pasta Sauce

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