Eggplant Parmesan Baked Quick and Easy

Tender layers of crispy breaded eggplant nestled in a rich tomato sauce, Mozzarella and Parmesan cheeses and seasoned with fresh oregano leaves. This is a simple quick and easy recipe for making this classic Italian dish that is sure to satisfy. It can be served as a main meal or placed on bread to make a classic parmigiana sandwich.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3  medium eggplants
• 1  cup  breadcrumbs
• 1  cup flour
• 1  egg
• 1⁄2 teaspoon salt
• 1  garlic clove
• 1  small red onion
• 2  cups tomato puree
• 1  teaspoon oregano leaves
• 2  tablespoons olive oil
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  cup  shredded mozzarella cheese
• 1⁄2 cup  grated parmesan cheese
• 1⁄2 teaspoon oregano leaves (to garnish)
• 1  teaspoon olive oil, for drizzling on top
•  olive oil (for frying)

Directions

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