Melanzane Alla Parmigiana
|Eggs||4 , beaten|
|Olive oil||4 Ounce|
|Tomato sauce||2 Cup (32 tbs)|
|Grated mozzarella cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||4 Ounce|
|Bechamel sauce||1 Cup (16 tbs)|
Peel eggplants and slice into 1/2"/1 cm slices, then dredge in flour mixed with salt, pepper and oregano.
Dip slices in beaten egg until well coated.
Heat oil in a large frying pan and cook eggplant for 1 minute on each side, adding more oil if necessary.
Pour a little tomato sauce in the bottom of a casserole dish, and cover with a layer of eggplant slices.
Mix half the mozzarella cheese with the rest of the tomato sauce, parmesan cheese, and bechamel sauce.
Pour a little of this mixture over eggplant slices, and continue to layer, ending with sauce.
Cover with remaining mozzarella cheese, and bake in a preheated 350Â°F./180Â°C oven for 40 minutes.
Turn off heat and let sit in oven 5 minutes more.
Remove and serve.