1.
Wash the eggplants, cut them into slices and set them in a bowl with plenty of water and salt. Let them soak for 20 minutes, remove and dry well.
2.
3.
Set the eggplant slices in a baking pan greased with
Extra Virgin Olive Oil. Top them with a few slices of mozzarella and the grated Parmesan.
4.
Brush a little beaten egg, add oregano, salt and pepper, to taste.
5.
Continue with several more layers of eggplant, cheese and egg. Finish by covering the pan in tomato sauce, a little grated Parmesan, and a pinch of oregano.
6.
Bake at 375 ºF for around 40 minutes, or desired doneness.