Eggplant Parmigiana - cooking recipe

Ingredients

2 None eggplant (about 2 lbs)
None None olive oil, for shallow-frying
1/2 cup all purpose flour
4 None large eggs, beaten lightly
1 3/4 cups breadcrumbs
3 cups tomato sauce
1 cup coarsely grated mozzarella cheese
1/4 cup finely grated parmesan cheese
4-5 sprigs loosely packed fresh oregano leaves

Preparation

Using vegetable peeler, peel random strips of skin from the eggplant and discard skins. Slice eggplant thinly.
Heat oil in large frying pan. Coat eggplant slices in flour and shake off excess. Dip in egg, then in breadcrumbs. In batches, shallow-fry the eggplant slices until browned lightly. Drain on paper towels.
Preheat oven to 400\u00b0F. Spread about one-third of the tomato sauce over base of greased 2.5 quart ovenproof dish. Top with about one-third of the eggplant, one-third of the cheeses and one-third of the oregano. Repeat layering.
Bake, covered, for 20 mins. Uncover and bake about 10 mins or until browned lightly.