Eggplant Parmigiana

Ingredients:

4 eggplants pelled
1 omiom chopped
2 garlic cloves minced
3 tbsp. fresh basil chopped
1 tsp. dried oregano 3 tbsp. of extra virgin olive oil
28 oz. diced tomatoes canned
1 cup bread crumbs
3 cups parmesan cheese grated
4 tbsp. olive oil
½ cup mozzarella cheese shredded
Salt and pepper to taste

Preparation

Slice the eggplants into ½-inch thick slices
Place the eggplant slices on a baking tray and sprinkle with salt
Let drain for 30 minutes
Meanwhile heat the olive oil im a saucepan over medium heat
Add the garlic, onion and cook until golden brown (about 2 minutes)
Then add the oregano, tomatoes and season with salt and pepper
Bring to a boil and reduce to a simmer and cook for 15 minutes until thickened stirring occasionally and finally stir in the fresh basil
 In a frying pan pour some vegetable oil to sauté the eggplant (oil should come up to 1 inch of the side of the pan)
Cook the eggplant slices until one side is golden brown, then flip and cook the other side until golden brown too
Drain eggplant and on paper towel to remove excess oil
Preheat your oven to 375 degrees F
In a bowl combine the parmesan cheese nd the mozzarella together
In a baking dish (13*9 inch) pour 1/4 of the tomato sauce
Then layer 1/3 of the eggplant slices, 1/4 tomato sauce, 1/3 bread crumb, 1/3 cheese.
Repeat this operation 3 times in order to get 3 layers

Bake for 25 to 30 minutes