Eggplant Parmigiana

Ingredients

• Eggplant
• Tomato
• Buffalo Mozzarella
• Eggs
• Breadcrumbs
• Flour
• Crushed tomatoes

Method

1. Cut the eggplant into circles.
2. Add the eggplant to a bowl of salted water.
3. Drain the eggplant after 1 hour.
4. Preheat the oven to 400 degrees F.
5. Make a dredge station; beat the eggs in a bowl, add the flour to another bowl, add the seasoned breadcrumbs to another bowl.
6. Season lightly the 3 dredging station bowls and mix.
7. In a baking dish add the tomatoes to the bottom of the dish with a little olive oil.
8. Add the eggplant one by one to the flour.
9. Then add the eggplant to the egg.
10. Then add the eggplant to the breadcrumbs.
11. Then add it to the backing dish on top of the tomatoes.
12. Add some pepper.
13. Add the parmesan cheese.
14. Add the oregano.
15. Put the mozzarella on top.
16. Put into the oven, turn down to 375 and let it go for 25 minutes.
17. Take it out of the oven and layer some more.
18. Add some more parm and salt.
19. Add the basil.
20. Add more mozzarella.
21. Add more crushed tomato and black pepper.
22. Put back into the oven for another 10 minutes.

Serving Suggestion

Let it cool slightly before serving and I recommend a nice crusty baguette and red wine on the side. Enjoy!