Eggplant Lasagna - yield 1 serving

1 eggplant sliced thin and purged
1/4 cup coarse salt
3/4 cup vegetable oil
2 cup tomato puree
2 tsp oregano
1 tbl chopped garlic
1 1/2 cup grated Mozzarella cheese
1 cup Parmesan cheese
Salt and pepper to taste

Preheat the oven to 375 degrees.
Using a mandolin or a thin knife, slice eggplant lengthwise into thin strips.
Toss the eggplant with 1/4 cup coarse salt. Transfer the eggplant to a colander and allow to sit overnight. (This will remove any excess water from the eggplant and allow it to crisp nicely when fried.)
Heat oil in a large skillet until approximately 350 degrees. Carefully fry eggplant slices in the oil until golden brown, approximately 30 seconds on each side.
Drain the slices on paper towels, set aside until needed.
In a medium bowl mix together 2 cups tomato puree, oregano and 1 tablepsoon chopped garlic. Season with salt and pepper.
Grease a 8 by 8 inch square pan, and layer the eggplant on the bottom of the pan.
Sprinkle some of the mozzarella cheese mixed with the parmesan cheese, salt, pepper, and drizzle the tomato sauce over the cheese. Repeat the process the pan is full.
Bake the lasagna for 20 to 25 minutes until the cheese is melted and golden brown.