Eggplant Parmesan

I only had one white eggplant on hand so I adapted this recipe and baked in a small casserole dish with only two layers of eggplant. It made about 5 servings.

• 1 eggplant, 1/2 inch slices (no need to salt a white eggplant, if using a darker one - sprinkle each slice generously and let set for 30-45 minutes, depending on size, rinse and pat dry)
• 1 egg, beaten and mixed with 1/2 t. dried oregano and a pinch of salt & pepper
  
• 1-2 c. bread crumbs
• 2 c. tomato sauce (I used Guille's famous sauce that we kept frozen)
• Mozzarella and parmesan cheeses
• Fresh basil to taste, shredded
  

Dredge eggplant slices through egg mixture and then bread crumbs. Bake in a single layer for 5 minutes on each side at 180C/350F. Cover bottom of casserole dish with sauce, top with a layer of eggplant slices, add basil and a layer of both cheeses. I used about 1 1/2 cups of grated parmesan cheese and 3 slices of some form of mozzarella. Repeat - sauce, eggplant, basil, cheese. Bake at 180C for 30-40 minutes.

The leftovers make for a very yummy sandwich!