Eggplant Parmigiana Or Parmesan

• 2 eggplants round
• 4 7/16 cups mozzarella cheese
• 3/4 cup grated Parmesan cheese
• 2 cloves garlic
• 3 1/3 cups canned tomatoes crushed
• dried oregano
• salt
• pepper
• frying oil
• flour
• olive oil extravergin

1. Put the tomato, the garlic, the extravergin olive oil and some oregano in a pot and let simmer for about half an hour, till thickened..
2. Cut the eggplants into 1 cm thick slices, here I like to remove some skin with a potato peeler.
3. Now you have two choices: (1) flour the slices, fry them in frying oil and pat them dry while the sauces thickens or, (2) heat the oven to the maximum heat, put the slices in a tray, lightly salt them, drizzle with some extravergin olive oil and let them cook in the oven.
4. Both ways are fine, the second choice, might give in a bit on the flavour (some people say), but you'll gain in calories and loose more time
5. In the meanwhile you can slice the mozzarella cheese into small cubes (about half a centimeter)
6. Once both the eggplants and the sauce is cooked, you are ready to assemble the parmigiana
7. Get a baking pan, butter it, put some sauce at the bottom, then start by alternating a layer of eggplant, some sauce, a little oregano, some mozzarella and the eggplants.
8. Finish last layer with a generous dust of Parmesan cheese
9. Place in the oven at 180 degrees C for about 20-30 minutes.

eggplants round, mozzarella cheese, parmesan cheese, garlic, tomatoes, oregano, salt, pepper, frying oil, flour, olive oil extravergin

Taken from www.yummly.com/recipe/Eggplant-Parmigiana-or-Parmesan-1528663 (may not work)