Eggplant Parmesan

Ingredients

• •breadcrumbs
• •2 large eggplants
• •4 eggs
• •parsley
• •1 garlic clove
• •3 tablespoons olive or sunflower oil
• •oregano
• •2 tablespoons parmesan cheese
• •1 pinch salt
• •mozzarella cheese
• •500 ml tomato puree

Method

Adapted from foodista.com

1. 1Peel the eggplants.
2. 2Slice them (about 1 cm thick).
3. 3Season with salt.
4. 4Set aside for about 20 minutes.
5. 5Rinse eggplant slices and wipe with a paper towel to absorb all the water.
6. 6Prepare two bowls, one with beaten eggs (with a pinch of salt) and one with breadcrumbs mixed with Parmesan (2 tablespoons).
7. 7Dip sliced eggplant in beaten eggs, then the bread crumb mixture.
8. 8Coat thoroughly.
9. 9Place eggplant on baking sheet.
10. 10Bake at 350°F for 20-30 minutes or until golden brown.
11. 11Marinara Sauce: In a saucepan put 3 tablespoons of olive oil and a clove of crushed garlic.
12. 12Fry it.
13. 13Add tomato puree.
14. 14Season with salt, pepper and oregano to taste.
15. 15Let simmer about 5-10 minutes.
16. 16At the end add the chopped parsley.
17. 17Top each eggplant piece with two tablespoons marinara sauce and one tablespoon mozzarella cheese.
18. 18Return to oven and bake for 8-10 minutes or until cheese is melted.
19. 19Serve!