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1
Preheat oven to 400 degrees F. Slice washed eggplant 1/2-inch thick.
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2
Dip slices into the egg mixture and then into the bread crumbs, coat well.
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3
Grease a cookie sheet with olive oil.
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4
Arrange each slice of coated eggplant in one layer on the cookie sheet and drizzle each piece with olive oil.
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5
Bake in the oven for about 15 minutes.
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6
Check that the slices are golden brown, turn then and bake for another 15 minutes.
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7
They should be browned on both sides.
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Set aside.
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9
In a small saucepan dilute the tomato paste with wine.
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10
A good mix is a can of paste and a can of wine.
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11
Add the oregano, salt, pepper, and crushed garlic.
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12
In a baking dish arrange browned eggplant slices in 1 layer.
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13
Spread 2 tablespoons of sauce on each slice.
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14
Layer each eggplant with a slice of mozzarella and sauce until all is used.
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15
Top with Parmesan cheese and bake for about 20 minutes.
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16
Serve hot.
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17
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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18
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
