Eggplant Casserole with Cheese

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 and sprinkle a little salt. Place a second layer of eggplant and sprinkle a little salt. Place the remaining eggplant and sprinkle a little salt. Set aside.

For the tomato sauce: In a medium-sized pot with a thick bottom, add the oil and place the pot over medium heat.

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

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

In a deep frying pan, add oil to a height of about 2 inches. Place the pan over medium heat to heat the oil thoroughly.

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

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

Place the eggplant slices in the flour and toss them to coat with a light layer.

Fry the eggplant slices in batches until they turn golden brown.

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

Position the oven rack in the middle. 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. Place a layer of eggplant slices on the sauce. Spread a little cheese. Spread a little sauce. Place a second layer of eggplant slices. Spread a little cheese and sauce. Repeat the layers ending with a layer of eggplant. Spread the remaining cheese to cover the eggplant.

Sprinkle the breadcrumbs. Cover the dish with aluminum foil.

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