Eggplant Parmesan

- 2 large eggplants

- 200g of shredded or sliced Mozzarella cheese

- 100g of shredded Parmesan cheese

- bread crumbs

- tomato sauce (see recipe below)

- 2 eggs

- salt/pepper

- oil to fry

Preparation:

Slice the eggplant in thin slices. 

Place the breadcrumbs in a bowl

On a separate bowl, beat the eggs

Pass the eggplant in the egg and after, coat with breadcrumbs 

Place the oil on a skillet and fry the eggplant until golden brown. Make sure to turn it once

Place on paper towels to drain the excess moisture

Assembling:

In a baking dish place a layer of eggplant. Spread some tomato sauce on top. After, sprinkle with the Mozzarella and the Parmesan. Repeat the order until you finish. Make sure your last layer is the tomato and the cheeses. 

Bake on a 350º F preheated oven for about 25 minutes (temperature may very according to oven), or until golden brown and the cheese is melted.

Tomato Sauce:

- 2 cans of peeled and chopped tomatoes

- 1 large onion chopped)

- 2 garlic cloves chopped)

- olive oil

- oregano/salt/pepper 

- 1/2 cup white wine (optional)

- pinch of sugar

Preparation:

In a pan place the olive oil (enough to cover the bottom of the pan) and the sliced onion. Let it fry until transparent. Add the garlic. Don't let the garlic get dark or will give a bitter taste to the sauce.

Add the tomatoes, the oregano, the salt and the pepper. Stir for a while and add the pinch of sugar and the wine.

Let it simmer for about 15 to 25 minutes.