Eggplant Parmesan

Due to an abundance of eggplant in the garden, I was looking around online for recipes with eggplant in them. I found this one and made it...it was delicious.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 2 -3  medium eggplants
• 6  tablespoons kosher salt
• 2  tablespoons olive oil
• 1 1⁄2 cups mozzarella cheese, grated
• 1 1⁄2 cups parmesan cheese, grated

• For the Sauce

• 2 (15 ounce) cans  imported chopped Italian tomatoes
• 1⁄2 cup onion, finely chopped
• 2  garlic cloves, peeled and minced
• 2  tablespoons olive oil
•  salt & pepper
•  red pepper flakes (optional)
• 3  tablespoons fresh basil, finely chopped

Directions

1. Cut eggplants lengthwise into 3/4 to 1 inch thick slices.
2. Place a few slices in a colander and sprinkle with a little kosher salt.
3. Continue steps 1 and 2 until all eggplants are sliced and in the colander.
4. Put a plate that just covers the eggplant on top and weight it down with a heavy can.
5. Let eggplant drain in sink for 45 minutes to 1 hour.
6. Pat eggplant dry.
7. While eggplant is draining in sink:.
8. In a heavy sauce pan, heat 2 tablespoons of olive oil.
9. Add onion and cook until soft.
10. Add garlic and cook an additional minute of two.
11. Add tomatoes, salt, pepper, and red pepper flakes.
12. Cook over low heat until the sauce has thickened, about 30 minutes.
13. Add chopped basil and mix well.
14. Turn on oven broiler and place eggplant slices flat on a lightly greased baking sheet.
15. Lightly brush the tops of eggplants with olive oil.
16. Broil until lightly browned.
17. Turn eggplants over and brown.
18. Preheat oven to 350 degrees.
19. In large baking pan, first spoon in a little sauce to just cover the bottom of pan.
20. Place a layer of eggplant slices side by side without touching each other.
21. Spoon a little sauce on each slice.
22. Sprinkle a little of each of the grated cheeses on each eggplant.
23. Repeat steps 20 thru 22.
24. Bake, uncovered, until bubbly and lightly browned, about 35 to 40 minutes.