Cheesy Baked Eggplant

Eggplant slices dip into breadcrumbs and baked in the oven, with delicious homemade tomato sauce and many cheeses. In individual ramekins, which is very practical and beautiful on the table when served in each separately. A vegetarian and hearty main dish.
Prepared in only an hour, thanks to some shortcuts. The eggplant slices, dipped in egg and breadcrumbs, then baked instead of fried and placed in layers with tomato sauce, mozzarella and gruyere.
Yours!

work: 25′

time: 1h:00′

easy:

Ingredients (4 individual portions) 2 eggplants 1-2 eggs 4-5 tbsp olive oil 400 g (14.1 oz) tomato sauce 200 g (7.1 oz) breadcrumbs 400 g (14.1 oz) grated mozzarella 100 g (3.5 oz) grated gruyere some fresh parsley some fresh basil oregano, salt & pepper	Chop the eggplants lengthwise into thin slices.	Beat the eggs in a shallow dish and immerse each slice of eggplant.
Put the breadcrumbs in a shallow dish with oregano, salt and pepper. Dip each slice of eggplant to be sprinkled well.	Spread them in a single layer on a baking oven pan on greaseproof paper. Bake at 180°C (356°F, Gas:4.2) for 5 minutes on each side.	Spread some oil and 2 tablespoons of tomato sauce to cover up the base in each of the four refractory oven utensils.
On top place a slice of eggplant and a little sauce with a little chopped parsley and a few basil leaves. Above the sauce sprinkle a good dose of mozzarella and a little gruyere.	Repeat the layers until all ingredients are done.	Finish with a final layer sprinkled with plenty of grated cheese and a little chopped basil. Bake in oven at 180°C (356°F, Gas:4.2) for ~35 minutes or until golden their surface.

We can use, instead of individual ramekins, single pan dimensions 23×33cm (9.1 in×1 ft, 1 in).

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