Layered Baked Eggplant Casserole

Using a sharp knife on a cutting board, cut the eggplant into 1-inch thick slices.

In a deep dish, place several slices of eggplant, sprinkle a little salt, add a second layer of eggplant, sprinkle a little salt, add the remaining eggplant, sprinkle a little salt, and set aside.

For the tomato sauce, in a medium-sized pot with a thick bottom, place the oil and set the pot on medium heat.

Add garlic and onion, and stir until the onion softens slightly.

Add tomatoes, carrot, tomato paste, oregano, salt, and pepper, stir to mix the ingredients, and let the sauce simmer on low heat for half an hour until it thickens.

In a deep skillet, add oil to a depth of about 2 inches and heat over medium heat until hot.

In a deep dish, place a generous amount of flour.

Using a cotton kitchen towel, dry the eggplant slices from any accumulated water.

Place eggplant slices in the flour and toss to coat lightly.

Fry eggplant slices in batches until golden brown.

Using a slotted spoon, remove eggplant slices from the oil and place on paper towels to drain excess oil.

Position the oven rack in the middle and preheat the oven to 180°C.

Prepare a medium-sized oven-safe dish suitable for serving.

Spread a small amount of sauce in the dish to cover the bottom, add a layer of eggplant slices, sprinkle some cheese, add a little sauce, add another layer of eggplant slices, sprinkle some cheese and sauce, and repeat the layers ending with eggplant, then cover with the remaining cheese.

Sprinkle breadcrumbs on top and cover the dish with aluminum foil.

Place the dish in the oven for 30 minutes until the eggplant casserole with cheese is set.