Eggplant Parmesian

Eggplant Parmesian

2 med eggplants (sliced and fried)
2 cans of Italian tomatoes, drained and coarsely chopped
salt
Mozarella Cheese
Parmesan Cheese (I prefer fresh)
1 1/2 tsp oregano
2 1/2 tsp butter

Preheat the oven to 400 degrees.

Line the bottom of a buttered baking dish with a single layer of fried eggplant slices. Top this layer with chopped tomatoes. Add a pinch of salt, a generous sprinkling of mozzarella and a tablespoon or parmesian. Sprinkle a pinch of oregano and cover with another layer of sliced eggplant. Continue building layers of eggplant, tomatoes, cheese until you have used up all the eggplant. The top layer should be eggplant. Sprinkle the remaning parmesian cheese over it and dot with butter. Place in the upper third of the preheated ove.

Bake for 20 minutes. Pull out the pan. Press with the back of a spoon to check if there is an excess amount of liquid. If there is, tip the pan and draw it off with the spoon. Return to the oven for another 15 minutes. Allow it to settle and partly cool before serving. It should not be piping hot.

Note: this is a great dish to prep ahead and refrigerate. It also makes for fabulous leftovers!