|Eggplant||500 Gram, sliced|
|Salt and pepper||1|
|Mozzarella cheese||250 Gram, sliced|
|Parmesan cheese||1 Tablespoon, grated|
|Garlic||1 Clove (5 gm), crushed|
|Onion||1 Large, chopped|
|Tomatoes||500 Gram, skinned, seeded and chopped|
|Dry white wine||3 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Tomato paste||1 Tablespoon|
Sprinkle the eggplant with salt, place in a colander and leave for 1 hour.
Rinse in cold water and dry on kitchen paper.
Meanwhile, make the sauce.
Heat the oil in a pan, add the garlic and onion and saute until soft.
Add the tomatoes and cook for 2 minutes.
Add the remaining ingredients, with salt and pepper to taste.
Simmer, uncovered, for 45 minutes, until thickened.
Remove bouquet garni.
Heat the oil in a frying pan, add the eggplant slices and fry until golden.
Drain on kitchen paper.
Fill a shallow ovenproof dish with alternate layers of eggplant, Mozzarella and tomato sauce, finishing with cheese.
Sprinkle with Parmesan and breadcrumbs.
Bake in a preheated moderately hot oven, 200°C (400°F), for 30 minutes.
Serve hot or cold.