BAKED EGGPLANT WITH TOMATO SAUCE MELANZANE AL FORNO ALLA PIZZAIOLA

Ingredients: A big eggplant (mine was about 400 g) Breadcrumbs Grated Parmesan cheese Oregano (or parsley) Extra virgin olive oil 300 g of chopped canned tomatoes 100 g of mozzarella 100 g Emmental cheese Salt and pepper

Wash the eggplant, remove its ends, cut into round slices, sprinkle with salt and let them rest for half an hour. Wash the slices and squeeze them gently. Prepare a mixture of breadcrumbs, grated parmesan cheese and oregano (to taste, put chopped garlic). Cut mozzarella and Emmental cheese into cubes. Put oil and salt on the chopped tomatoes. Pour some oil in a deep dish. Dip each slice of eggplant in oil, drain it well, then put it into the mix with bread crumbs. Put the eggplants next to each other on a very large baking sheet doing a single layer. Put a tablespoon of tomato sauce over each slice of eggplant, then put the cheese. Add a little of black pepper and grated parmesan cheese. Bake in oven at 220° for 25 minutes.

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