Melanzana Alla Parmigiana - Eggplant Parmigina
| Yield: | 4 Servings |
| Categories: | Italian, Vegetables |
| 2 | lg | Eggplants; peeled and slice d |
| 4 | tb | Flour |
| 2 | ts | Salt |
| 1 | ts | Pepper; freshly ground |
| 1 | pn | Oregano |
| 4 | Eggs; beaten | |
| 4 | oz | Olive oil |
| 1 | c | Tomatoes sauce; see recipe |
| 1 | c | Bechamel sauce; see recipe |
| 1/2 | c | Parmesan cheese; freshly gr ated |
| 4 | oz | Mozzarella cheese |
| 1 | Jars Artichoke hearts; drain 10 oz. jar) |
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