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1
Slice eggplant into 1 inch thick rounds, place in a shallow bowl, salt on both sides and set aside.
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2
In a saucepan add 2 tablespoons olive oil ,chopped garlic and chopped onion and cook until onion is clear.
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3
add 2 cups tomato puree and 1 tsp oregano leaves.
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4
add salt and pepper to taste, stir, reduce heat and let simmer,.
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5
rinse eggplant and pat dry.
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6
dip eggplant in flour, dip in lightly beaten egg,then dip in breadcrumbs.
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7
add oil to skillet and fry eggplant till golden brown on each side.
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8
take 1/2 of the fried eggplant rounds and set in a baking pan or casserole dish.
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9
add sauce onto each round.
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10
add some shredded mozzarella to each one.
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11
add another eggplant round.
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12
add sauce and mozzarella to each one,.
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13
top each one generously with grated parmesan.
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14
garnish each with a few oregano leaves.
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15
drizzle with oil , and bake in oven at 375 till cheese is melted and starting to become golden brown.
