Eggplant Parmesan - cooking recipe

Ingredients

1 large eggplant
1/2 c. oil
2 tsp. oregano
2 tsp. salt
1/2 lb. sliced Mozzarella or Swiss cheese
1 (15 oz.) can tomato puree
1/2 c. water
1/2 c. grated Parmesan

Preparation

Peel and cut eggplant into 1/4-inch slices.
Brown in oil and drain.
Layer eggplant, 1/2 of the oregano, 1/2 of the salt, 1/2 of the Mozzarella, 1/2 of the tomato puree, 1/4 cup water and 1/4 cup Parmesan cheese. Repeat layers.
Bake at 350\u00b0 for 30 minutes. Makes 6 to 8 servings.