Phyllis’ Eggplant Parmigiana – Oracibo

Ingredients

• 3 large eggplants (preferably longer rather than rounder in shape as they have fewer seeds)
• Extra Virgin Olive Oil
• 1 cup each grated Mozzarella, Provolone or Italian Fontina cheese (or more to your taste)
• Marinara sauce
• 1/2 cup finely grated Parmigiano Reggiano
• Bread crumb topping
• 4 strips of skin of each eggplant
• 1 (28 oz.) tin of Italian plum tomatoes, diced fine
• 3 – 4 Tbsp. Extra Virgin Olive oil
• 1 Small onion, chopped fine
• 1 large clove garlic, minced
• 1/4 – 1/3 cup dry white wine
• 1 Tbsp. each chopped fresh basil & oregano (you can substitute 1 tsp. dried oregrano)
• a few chili flakes
• 3/4 cup fresh breadcrumbs