Mellanzane Parmigiana

2 large egg plants

1 dl bread crumbs

2 dl grated parmesan cheese

500 g mozzarella

200 g fresh spinach

salt and pepper

olive oil

butter

1 can crushed tomatoes

2 table spoons tomato paste

1 onion

4 garlic cloves

2 table spoons dried oregano

1 table spoon sugar

1 table spoon red vinegar

Start with the tomato sauce. Peel and slice onion and garlic. Fry in olive oil for a few minutes. Add the tomato paste and fry for 1-2 minutes. Add the canned tomato, oregano, sugar and vinegar. Boil for 20 minutes. Season with salt and pepper. Meanwhile slice the egg plant in very thin slices. Salt and place between two plates or oven trays. The liquids will drip out. Remove the liquid a few times and press for 30 minutes. Dry the egg plant with some paper and fry golden in butter and olive oil. Make layers of egg plant, tomato sauce, spinach, mozzarella and bread crumbs mixed with parmesan in an oven tray. Finish with a layer of bread crumbs and parmesan. Bake in the oven in 225 degrees Celsius in 25-30 minutes.