Prep time: 30 min | Cook time: 30 min | Ready In: 60 min
2 eggplant, medium-to-large
olive oil, as needed
flour, for dredging
ground pepper, to taste
2 cups tomato sauce
2 cups mozzarella cheese, grated
1 cups, parmesan cheese, grated
30 fresh basil leaves
Peel the eggplant if the skin is thick. Cut into 1/2 inch slices and salt. Let drain in a colander for at least a half an hour (or up to two hours) rinse and squeeze dry between paper or cloth towels.
Preheat the oven to 350 degrees.
Place 3 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, dredge the eggplant slices, one at a time, in the flour, shaking off the excess. Place in the skillet, but do not crowd.
You will have to cook in batches. Cook for 3-4 minutes on each side, until nicely browned, then drain on paper towels. Add some pepper to the slices as they cook.
Add more oil to the skillet as needed.
Lightly oil a baking dish, then spoon a layer of tomato sauce into it. Top with a layer of eggplant, a layer of cheeses and a few basil leaves. Repeat this order until all the ingredients are used up, ending with a sprinkle of parmesan.
Bake for 20-30 minutes, until the dish is bubbling hot.