Eggplant Parmigiana - cooking recipe

Ingredients

1 medium eggplant, sliced 1/2-inch thick
flour
1 egg, beaten with 1 Tbsp. milk
cracker crumbs
4 Tbsp. olive oil
1/2 lb. Mozzarella cheese
6 oz. tomato paste
white or red wine
1/8 tsp. oregano
1 clove garlic
1 c. grated Parmesan cheese
salt and pepper to taste

Preparation

Wash eggplant.
Do not peel.
Slice about 1/2-inch thick.
Dip in flour, then egg, then cracker crumbs until well coated.
Saute in olive oil (a few slices at a time) until golden brown.
Arrange in baking dish and top each with a slice of Mozzarella cheese.