Eggplant Parmesan Recipe

Cut eggplants lengthwise into 1/4 inch slices. Arrange in layers in a large colander, sprinkling each layer evenly with salt. Weigh down the slices with a couple of plates and let drain.

While the eggplant drains, prepare the tomato sauce. Combine tomatoes, garlic, and 1/4 cup olive oil in a food processor. Season with salt and pepper to taste, then set aside.

Preheat the oven to 350°F (175°C). Once eggplant has drained, press down on it to remove excess water, wipe off excess salt, and lay the slices on paper towels to remove all moisture. In one shallow bowl, combine flour and breadcrumbs. In a second shallow bowl, pour the beaten eggs. Dredge the eggplant slices first in the flour mixture, then in the beaten egg. Place them on a greased baking sheet and bake until golden and soft.

Spread 1 cup of tomato sauce in the bottom of a 9x13 inch glass baking dish. Arrange one-third of the eggplant slices over the sauce. Top with half of the mozzarella cheese, one-third of the Parmesan cheese, and half of the basil leaves.

Create a second layer with another third of the eggplant slices, 1 cup of sauce, the remaining mozzarella cheese, half of the remaining Parmesan cheese, and all of the remaining basil. Add the final layer of eggplant, then top with the remaining tomato sauce and Parmesan cheese.

Bake until the cheese has melted and the top is slightly browned, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.