Baked Eggplant Parmesan

This is one of my favorite recipes of all time,
and I eat it quite a lot. and great for leftovers!

Ingredients:
1 medium eggplant sliced
1 egg
2 tablespoons milk
Italian bread crumbs
Olive oil
6 ounces red wine
6 ounces tomato paste
1/4 tsp oregano
1 clove of garlic, crushed
1/8 tsp salt
1/8 tsp pepper
1/2 pound mozzarella, sliced
1 cup freshly grated Parmesan cheese

Directions:
Wash the eggplant and slice it into rings around 1/2" thick.
Mix together egg and milk, and dip slices of eggplant into this.
Next coat with the bread crumbs until well coated.
Grease a cookie sheet with the oil,
and layer the eggplant slices onto it.
Add more oil on top.
Bake for 15 minutes at 400 degrees F.
flip then bake on the other side.

Mix together red wine and tomato paste.
Add in oregano, garlic, salt and pepper.
Put the slices of eggplant into a baking dish,
pour sauce onto each slice.
Now put mozarella on top of each.
Sprinkle Parmesan cheese over the top
and cook for 20 minutes at 400 degrees F.