Instructions

1. Slice the stems off of the eggplants, and then slice into half inch slices. Sprinkle with salt and let them purge their bitter juices. After about an hour you will see droplets of water. Using paper towels blot dry.
2. While the eggplants are purging, make your sauce. Put 3 tablespoons of olive oil into a pot. Add onion and cook till soft, about 8 minutes. Add garlic and let cook for a few minutes. Add the tomato sauce, 1/2 tsp salt, basil (or oregano) stir and let simmer for about 15 minutes. The sauce shouldn’t be too thick, so add a bit of water if you need too. Taste and adjust for seasoning.
3. Lightly coat the eggplant slices with olive oil.
4. Now you have to cook your eggplant. I do this various ways depending on how I feel. The greatest way it to cook them over coals, so if you have a grill going this is fantastic. If not, you can always cook them under the broiler (be careful not to let them burn, and flip them half way, after about 5 minutes) or else you can just pan fry them in about a half inch of olive oil. This last method is the richest.
5. To assemble your dish:
6. Coat each dish with olive oil.
7. Cover the bottom of each dish with a thin layer of sauce.
8. Next is a layer of eggplant.
9. Next a layer of grated mozzarella.
10. Next a layer of grated parmesan.
11. Repeat this two more times,
12. Place in a preheated 350F/180C oven for about 25 minutes, until it is nice and bubbly and the cheese on top has started to brown.
13. To serve: it’s usually best if you let the dish cool off at least a bit, so the mozzarella has time to firm up a bit. About 10 to 15 minutes. This dish is also good at room temp