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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Eggplant Parmigiana
Eggplant Parmigiano
(Parmigiana di Melanzane)

Extra virgin olive oil for frying
1 large eggplant
Flour for dredging
2 eggs, beaten
Bread crumbs for coating
2 and 1/2 cups pre-made tomato sauce
1 lb fresh mozzarella, sliced
1 and 1/2 cups freshly grated Parmigiano Reggiano cheese
6 leaves basil, shredded
Preheat the oven to 375 F.

In a skillet over medium-high heat, warm about 1 inch of the olive oil.

Peel the eggplant, and cut lengthwise into 1/4 inch thick slices.
Dredge in flour, and dip in the eggs, shaking off any excess egg.
Coat with the bread crumbs, and lower into the hot olive oil.
Fry until golden, about 2 minutes on each side.
Remove from the olive oil, and set aside to drain on paper towels.

Cover the bottom of a baking dish with a layer of fried eggplant, and spread some tomato sauce on top.
Scatter mozzarella slices on top of the sauce, and sprinkle with Parmigiano cheese and basil.
Repeat the layering until all the ingredients are used, finishing with a layer of cheese and basil.

Bake in the oven for about 20 minutes, or until the cheese melts and is golden on top. Serves 4.
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