2 eggplants
2 eggs beaten in milk
Bread crumbs
Flour
Olive oil
3/4 lb. Mozzarella, sliced
12 oz. tomato paste
White wine
2 lg. pinches oregano
2 cloves garlic (crushed)
Parmesan cheese
Olive oil

400 degree oven.

Wash and slice eggplant 1/2 - 3/4 inch thick. (Do not peel.) Dip in flour, then egg and coat with bread crumbs. Saute slowly in olive oil until soft. Then turn up heat and crisp slightly.

Make thick sauce with paste, oregano, garlic and as much wine as needed. Spread each slice with sauce and place cheese slice on top of each. Arrange in casserole and sprinkle with Parmesan. Bake 15 minutes. Serves 4-6.