Eggplant Baked With Cheeses

This recipe is a specialty of Italy's southern regions! Preparation time does not include the hour needed for salted eggplant slices to drain.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 2  lbs eggplants
• 1  teaspoon salt
• 4  tablespoons olive oil
• 1  onion, chopped FINE
• 1  garlic clove, chopped
• 1  lb tomatoes, chopped, with juice
• 3  fresh basil leaves
• 1⁄2 cup all-purpose flour, for coating
• 2  tablespoons olive oil, for frying
• 1⁄2 cup parmesan cheese, freshly grated
• 14  ounces mozzarella cheese, sliced THIN
• 1  dash salt
• 1  dash pepper

Directions

1. Cut eggplant into 1/2-inch slices, then sprinkle with salt & let drain about 1 hour.
2. To make the tomato paste, cook onion in oil until translucent, then stir in garlic & tomatoes (if using fresh tomatoes, add 3 tablespoons water).
3. Season to taste, then add basil.
4. Cook tomato paste 39 minutes, then puree.
5. Pat eggplant slices dry, then coat lightly in flour.
6. Heat a little oil in a large nonstick frying pan.
7. Add one layer of eggplant & cook over low to moderate heat, with pan covered, until eggplant slices soften.
8. Turn slices & cook on other side, then remove from pan & repeat with remaining slices.
9. Preheat oven to 350 degrees F, & grease a wide, shallow baking dish.
10. Spread a little tomato sauce in bottom of baking dish, then cover with a layer of eggplant.
11. Sprinkle with a few teaspoons of Parmesan, then season to taste with salt & pepper, & cover with a layer of mozzarella before spooning on more tomato sauce.
12. Repeat until all ingredients are used up, ending with a layer of tomato sauce & a sprinkling of Parmesan.
13. Sprinkle with a little olive oil & bake abour 45 minutes, until golden & bubbling.
14. Serve & enjoy!