Eggplant Parmigiana - cooking recipe

Ingredients

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

Preparation

Wash eggplant and without peeling it, slice about 3/4-inch thick.
Dip slices first in flour, then into egg mixture, then into breadcrumbs so they are well coated.
Saute them in little olive oil a few at a time until they are nicely browned on both sides; tend them carefully and add oil as needed.
When they are crisp and brown, arrange in baking dish and put slice or two of Swiss or Mozzarella cheese on each one.
Make thick tomato sauce by diluting tomato paste with wine.
Mix tomato sauce with oregano, salt, pepper and crushed garlic; spread 2 to 3 tablespoons on each slice.
Sprinkle with grated Parmesan cheese on top of it all.
Bake at 400\u00b0 for about 15 minutes and serve steaming hot.
Serves 6 to 8.