Eggplant Parmigiana

Serves 4 to 6 people

Ingredients:

1 medium eggplant
Flour
1 egg beaten with some milk
Dried breadcrumbs
Olive oil
½ lb. shredded mozzarella or sliced swiss cheese
6 oz. tomato paste
Oregano
Garlic clove
Salt and pepper
1 cup parmesan cheese

What to do?

Wash the eggplant and without peeling it, slice ¾ inch thick. Dip the eggplant in flour, then in the egg, then the breadcrumbs and saute in oil. Arrange in baking pan and put a slice or two of swiss cheese or mozzarella. Make tomato sauce by mixing tomato paste with oregano, salt, pepper, garlic clove and spread tomato sauce on the cheese. Spread parmesan on top and bake at 400 degrees for 15 minutes.