1. Slice eggplant into 1 inch thick rounds, place in a shallow bowl, salt on both sides and set aside. 2. In a saucepan add 2 tablespoons olive oil ,chopped garlic and chopped onion and cook until onion is clear. 3. add 2 cups tomato puree and 1 tsp oregano leaves. 4. add salt and pepper to taste, stir, reduce heat and let simmer,. 5. rinse eggplant and pat dry. 6. dip eggplant in flour, dip in lightly beaten egg,then dip in breadcrumbs. 7. add oil to skillet and fry eggplant till golden brown on each side. 8. take 1/2 of the fried eggplant rounds and set in a baking pan or casserole dish. 9. add sauce onto each round. 10. add some shredded mozzarella to each one. 11. add another eggplant round. 12. add sauce and mozzarella to each one,. 13. top each one generously with grated parmesan. 14. garnish each with a few oregano leaves. 15. drizzle with oil , and bake in oven at 375 till cheese is melted and starting to become golden brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
