Eggplant Alla Parmiggiana

Directions

1. 1
   In a small bowl not too deep, mix breadcrumb, parmesan and oregano.
2. 2
   Put the flour in another bowl not too deep and the eggs in another one.
3. 3
   Dip the slices of eggplant in the flour, flipping them to coat well (shake the excess of flour).
4. 4
   Then, soak in beaten eggs, then in the breadcrumbs.
5. 5
   Put slices of eggplant on a baking sheet that has greased foil paper.
6. 6
   Sprinkle with oil.
7. 7
   Cook in a preheated oven of 400 F for 15 to 18 minutes or until softened and golden/crispy (flip at mid-cooking).
8. 8
   When ready to serve, put a little bit of warm marinara sauce.
9. 9
   Sprinkle with basil and parmesan, if wanted.