Eggplant Parmigiana - cooking recipe

Ingredients

2 medium eggplant
flour
1 egg, beaten
dried bread crumbs
olive oil
6 oz. tomato paste
red wine
garlic, minced
oregano
12 oz. Mozzarella
1 c. fresh Parmesan cheese

Preparation

Wash eggplant and slice 3/4-inch thick.
Dip in flour, then egg, then bread crumbs.
Saute in olive oil, a few at a time, until nicely browned on both sides.
Add oil as needed.