Eggplant Parmigiana Recipe

Ingredients For Eggplant Parmigiana Recipe

• 6 Eggplants
• 4 tablespoon Olive oil
• 100 gram Parmigiano, grated
• 500 gram Mozzarella, thinly sliced
• 5.5 tablespoon Dried oregano
• Sea salt and cracked black pepper
• 400 gram 2 tins whole peeled tomatoes
• 10.5 tablespoon Olive oil
• 2 Cloves Garlic, Finely Chopped
• 1 Onion, Finely Chopped
• 3 tablespoon Tomato paste
• 2 Basil leaves