serves 4-6
2 pounds eggplant
flour, for coating
oil, for frying
1/2 cup freshly grated Parmesan cheese
14 ounces Mozzarella cheese, sliced very thinly
salt and ground black pepper

for the tomato sauce
4 tablespoons olive oil
1 onion, very finely chopped
1 garlic clove, chopped
1 pond fresh tomatoes, or canned, choped, with their juice
a few fresh basil leaves

Directions :
1 Cut the eggplants into 1/2 inch slices, sprinkle with salt and let drain for about 1 hour
2 To make the tomato sauce, cook the onion in the oil until translucent. Stir in the garlic and the tomato(if using fresh tomatoes, add 3 tablespoons water). Season to taste; add the basil or parsley. Cook or 30 minutes.
Puree in a vegetable mill.
3 Put the aubergine slices dry, coat them lightly in flour. Heat a little oil in a large non-stick frying pan. Add one layer of eggplant, and cook over low to moderate heat with the pan covered until they soften. Turn and cook on the other side. Remove from the pa, repeat with the remaining slices.
4 Preheat the oven to 350 degrees F. Grease a wide shallow baking dish. Spread a little tomato sauce in the base. Cover with a layer of eggplant, sprinkle with a few tablespoons of Parmesan, season to taste with salt and pepper, and cover with a layer of Mozzarella. Spoon on some tomato sauce. Repeat until all the ingredients are used up, ending with a layer of tomato sauce and a sprinkling of Parmesan. Sprinkle with a little olive oil and bake for about 45 minutes, until golden and bubbling.