Eggplant Parmesan

1 medium eggplant, sliced
1 egg beaten with 2 T milk
Italian bread crumbs
Extra virgin olive oil
6 oz red wine
6 oz tomato paste
Dried oregano
salt and pepper
1 garlic clove, crushed
1/2 lb mozzarella
1 c parmesan cheese

Preheat oven to 400 degrees F. Slice washed eggplant 1/2-in thick. Dip slices into the egg mixture and then into the bread crumbs. Coat well. Grease a cookie sheet with olive oil. Arrange each slice in one layer and drizzle each slice with olive oil. Bake for 15 minutes. Once golden brown, turn and bake for another 15 minutes. Set aside.

In a small saucepan, dilute the tomato paste with wine. A good mix is a can of paste and a can of wine. Add a dash of oregano, salt, pepper and crushed garlic. Ina baking dish, arrange eggplant in one layer. Spread 2 T sauce on each slice. Top with mozzarella and parmesan. Bake for 20 minutes. Serve hot with a side of pasta.