Blend in large shallow bowl, bread crumbs, parmesan cheese, garlic salt, pepper, basil, and oregano. Cut the eggplant into 6 1/2" slices. In another shallow bowl, beat egg with water to make egg wash. Dip each eggplant slice into egg wash, and then dredge through breadcrumb mix.
Heat oil in large skillet over med-high heat. Saute eggplant slices until browned on both sides.
In a 9" x 12" casserole dish, sprayed with cooking spray, pout tomato sauce into bottom of dish, arrange eggplant slices over tomato sauce. Top each eggplant slice with 2 slices mozzarella cheese. Bake at 400°F, for 10-12 min, or until tomato sauce is bubbly, and cheese is melted.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.