* (Quantity according to taste and dietary wishes. I guess you could uses fatfree parmesan, but to me it is an oxymoron)
Prepare and steam the eggplants as described above. Fry in the oil, in a nonstick pan, until golden (takes a good 20 min.). In a deep ovenproof dish, layer alternately tomato sauce, eggplants, pepper and parmesan, ending with a parmesan layer.