Eggplant Parmesan

Eggplant parm can be time consuming to make. This version is quick and easy.

Ingredients

1 medium eggplant, peeled and sliced into 1/2 inch slices
1 egg beaten with 2 Tablespoons milk
Dried Italian bread crumbs
Olive Oil
6 ounce tomato paste
6 ounces red wine
Pinch of dried oregano
Salt and pepper to taste
1 clove garlic, crushed
1/2 pound sliced mozzarella cheese
1 cup freshly grated Parmesan cheese

Instructions

Preheat oven to 400 degrees.
Peel and slice eggplant into 1/2 inch slices.
Dip slices into egg mixture and then into bread crumbs. Coat each piece well.
Grease a cookie sheet with olive oil. Arrange coated eggplant slices on the cookie sheet in a single layer. Drizzle each piece with olive oil.  Bake for 15 minutes. Turn each piece over and bake an additional 15 minutes.  They should be well browned on each side.
In small saucepan, combine tomato paste, red wine, pinch of oregano, salt, pepper and garlic.
Stir to combine and heat the mixture over low heat.
In a 9x13 inch baking pan, arrange the eggplant slices in a single layer. Spread 1 - 2 Tablespoons of tomato mixture on top of each slice. Layer with a slice of mozzarella cheese. Repeat with any remaining eggplant slices until all sauce and mozzarella cheese is used. Top with parmesan cheese.
Bake uncovered for 20 minutes.