Eggplant Parmigiana - cooking recipe

Ingredients

1 (16 oz.) can tomatoes
1 Tbsp. olive oil
2 Tbsp. tomato paste
1 medium eggplant
1 c. bread crumbs
1/2 c. Parmesan cheese, grated
1 Tbsp. parsley, chopped
1 clove garlic, crushed
1 tsp. oregano
2 eggs, beaten
1 (8 oz.) pkg. Mozzarella cheese, sliced

Preparation

Combine tomatoes, 1 tablespoon olive oil and tomato paste in medium saucepan.
Simmer, uncovered, for 30 minutes.