1 medium eggplant, sliced
1 egg, beaten with 2 tsp. milk
olive oil
Italian bread crumbs
6 oz. tomato paste
6 oz. red or white cooking wine
pinch of dried oregano
salt and pepper
1 clove garlic, crushed
1/2 lb. Mozzarella, sliced
1 c. Parmesan

Preheat oven to 400°F. Slice eggplant 1/2-inch thick. Dip slices in egg mixture, then into bread crumbs. Grease cookie sheet with olive oil. Arrange eggplant in single layer on sheet and drizzle with oil.

Bake 15 minutes on each side. Set aside.

In small saucepan, dilute tomato paste and wine. Add salt, oregano, pepper and garlic. In baking dish, arrange eggplant and spread 2 tablespoons sauce on each slice. Layer each with Mozzarella and sauce until all is used. Top with Parmesan.

Bake for 20 minutes.