Eggplant Parmigiana

INGREDIENTS

• 1 Large Eggplant/ Aubergine/ Baigan/ Brinjal
• 1 Tbspn Bread Crumbs
• 1 Tspn Oregano
• 60-70gms Cheddar or Mozzarella
• Ground Pepper
• Salt to taste
• Olive Oil 

 For the Sauce

• 4 Large Tomatoes
• 1 Medium Onion, finely chopped
• 1 Tbspn Garlic, chopped finely
• 1 Tbspn Basil leaves, chopped finely 
• 1 Tspn Sugar

 METHOD

• Slice the eggplant into roundel shapes, about a inch thick. Apply salt on each side of the sliced eggplant and let it sit for about half an hour.
• With the help of a kitchen towel, pat the pieces dry. Shallow fry till golden. Place on paper towel to get rid of any excess oil. Keep aside.
•  

Sauce

• Make a little cross on the tomatoes and blanch in boiling water for a minute. Remove to normal water and peel off the tomato skin.
• Chop the tomatoes finely.
• Heat a pan and add about a tablespoon of olive oil. Add finely chopped onion and garlic. Saute till golden brown.
• Add the tomatoes and salt. Saute till tomatoes are soft and pulpy and have lost most of their moisture content.
• Add the basil and sugar. Mix well.

• Preheat the oven to 200 degrees.
• Grease a pan with olive oil. Spread almost half of the tomato sauce evenly.
• Place the previously fried eggplants in a single layer.
• Spread a layer of cheese on it. Top it with the rest of the tomato sauce. 
• Place another layer of eggplant slices.
• Spread a final layer of cheese. Sprinkle bread crumbs on it.
• Bake it in the preheated oven at 200 degree Celcius till the cheese melts and turns slightly brown.
• Relish as soon as it is out from the oven.