Eggplant Parmigiana

• 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

1. Wash eggplant and slice 3/4 inch thick.
2. Dip slices in flour, then egg, then bread crumbs.
3. Should be well coated.
4. Saute in olive oil a few at a time until browned.
5. Tend carefully, add oil if needed.
6. When crisp and brown, place in shallow baking dish. Put cheese slice on each slice.
7. Dilute tomato paste with wine, mix in oregano, salt, pepper and crushed garlic clove.
8. Spread over eggplant.
9. Sprinkle grated Parmesan cheese on top.
10. Bake at 400u0b0 for 15 minutes.

eggplant, flour, egg, bread crumbs, olive oil, swiss, tomato paste, white, oregano, clove garlic, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=241893 (may not work)