Eggplant Parmesan - cooking recipe

Ingredients

6 ripe, peeled, diced tomatoes
2 Tbsp. olive oil
2 Tbsp. tomato paste
pinch of salt
1 medium eggplant
2 Tbsp. olive oil
2 Tbsp. cubed fresh bread
1/2 c. Parmesan cheese
1 Tbsp. parsley
1 clove minced garlic
salt and pepper
1/2 to 1 c. Mozzarella cheese

Preparation

Simmer first 4 ingredients uncovered for 30 minutes.
Peel, wash and slice eggplant 3/8-inch thick.
Brush slices with oil using a pastry brush.
Fry over medium heat using a Teflon pan until soft, turning once.