Eggplant Parmesan

Ingredients

For the eggplant

• 4/5 small or 2 big eggplants
• 2 eggs
• 1/3 cup kadaif or Panko bread crumbs
• 1/3 cup bread crumbs
• 1/3 cup parmesan cheese
• 150 gram grated mozzerella
• 1 ball of fresh mozzerella
• Olive oil

For the sauce

• 3 tomatoes or 1 can of diced tomatoes
• 1 tbsp tomato paste
• 1 small onion
• 1 clove of minced garlic
• Fresh basil
• Olive oil
• salt/pepper/cumin/oregano

Preparation

Mix bread crumbs, kadaif and parmesan cheese. Beat eggs and dip sliced eggplants into egg first and then bread crumb mix and layer them on a baking pan and drizzle some olive oil on top. If you do not like the bitter taste of eggplant, you can sprinkle some salt on them and wait couple of hours beforehand.

Bake eggplants around 20 minutes in 400F (200C) preheated oven. I have fried eggplants beforehand, so I only baked them around 10 minutes. 

In the mean time to prepare the sauce; chop onions, tomatoes and fresh basil. In a frying pan stir-fry onions and garlic with olive oil, then add tomatoes and tomato paste with some water and simmer around 15 minutes. Lastly add basil and spices, and cook couple of more minutes. 

Take a glass baking pan and spread some sauce on the bottom, put eggplants on the sauce and put mozzerella slices and sprinkle grated mozzerella. You can use either fresh mozzerella or grated one. I have used both. 

Then put two more layers of eggplant, sauce and cheese depending on the size of your baking pan. Mine was a little bigger, so I did not fill it all to obtain more layers.

Bake in 350 F (175C) preheated oven around 30 minutes. Serve hot. 

Enjoy!