Eggplant Parmigiana - cooking recipe

Ingredients

1 medium eggplant, diced thick
flour
1 egg, beaten with milk
dried bread crumbs
olive oil
1/2 lb. Swiss or Mozzarella cheese, sliced
6 oz. tomato paste
white or red wine
pinch of oregano
1 clove garlic
salt and pepper
1 c. fresh grated Parmesan cheese

Preparation

Wash eggplant and slice 3/4 inch thick.
Dip slices in flour, then egg, then bread crumbs.
Should be well coated.
Saute in olive oil a few at a time until browned.
Tend carefully, add oil if needed.
When crisp and brown, place in shallow baking dish. Put cheese slice on each slice.
Dilute tomato paste with wine, mix in oregano, salt, pepper and crushed garlic clove.
Spread over eggplant.
Sprinkle grated Parmesan cheese on top.
Bake at 400\u00b0 for 15 minutes.