Eggplant Parmesan - cooking recipe

Ingredients

1 large eggplant
1/4 c. grated Parmesan cheese
1/4 c. Mozzarella cheese, sliced
1 egg, lightly beaten
1/4 c. dry white wine
1 c. cracker crumbs
1 garlic clove, minced
1/4 c. olive oil
2 c. canned tomato sauce
2 Tbsp. minced parsley
1/4 tsp. basil
1/4 tsp. oregano
1 bay leaf, crumbled
1 tsp. salt

Preparation

Pare eggplant and cut crosswise 1/4-inch slices.
Beat egg with wine.
Dip eggplant in that and then in cracker crumbs.
Saute garlic 5 minutes.
Add eggplant and saute 10 minutes or until golden brown.
Remove eggplant and keep hot.
Add tomato sauce, parsley, basil, oregano, bay leaf and salt to oil remaining in skillet and simmer 15 minutes.
Stirring frequently.
Arrange alternating layers of eggplant, Parmesan and Mozzarella cheese and sauce in casserole.
Top with Mozzarella.
Bake in 350\u00b0 oven for 30 minutes.
Serve.