|Eggplant||1 Medium, sliced thick|
|Flour||1 Cup (16 tbs)|
|Egg||1 , beaten with some milk|
|Milk||1 Teaspoon, for beating the egg|
|Dried bread crumbs/Wheat germ / cracker meal||2 Cup (32 tbs), dried|
|Olive oil||1 Teaspoon|
|Swiss cheese/Mozzarella cheese||1⁄2 Pound, sliced|
|Tomato paste||6 Ounce|
|Wine||To Taste (As Needed, White Or Red)|
|Garlic||1 Clove (5 gm)|
|Freshly grated parmesan cheese||1 Cup (16 tbs)|
Wash the eggplant and, without peeling it, slice it about 3/4" thick.
Dip these slices first in flour, then into egg, then into the bread crumbs so they are well coated.
Saute' them in a little olive oil, a few at a time, until they are browned on both sides.
Tend them carefully and add oil if needed.
When they are crisp and brown, arrange them in a baking dish and put a slice or two of Swiss or mozzarella cheese on each one.
Make a thick tomato sauce by diluting the tomato paste with wine.
Mix the tomato sauce with the oregano, salt, pepper and crushed garlic clove; spread 2 to 3 tbs.on each slice.
Finally, sprinkle the grated Parmesan cheese on top of it all.
Bake at 400 degrees for about 15 minutes and serve steaming hot.