|Eggplant||3 Pound (1 Large Size)|
|Flour||1 Tablespoon (Adjust Quantity As Needed)|
|Eggs||2 , with 2 teaspoons olive oil|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Olive oil||1 Cup (16 tbs) (For Shallow Frying)|
|Minced fresh basil/2 teaspoons dried basil||2 Tablespoon|
|Tomato sauce||1 1⁄2 Cup (24 tbs), heated|
|Mozzarella||8 Ounce, thinly sliced|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
Trim but do not peel the eggplant.
Cut into 1/4-inch slices.
Put the slices on a large platter and sprinkle each slice with about 1/8 teaspoon salt.
Let stand at room temperature for about 30 minutes to draw out excess moisture.
Drain and dry the eggplant slices between paper towels.
Dip each slice into the flour and shake off excess.
Dip into the beaten eggs, shake off excess egg and dip into bread crumbs.
Heat about 1/8 inch olive oil in a large frying pan.
Fry the eggplant slices, a few at a time, until golden on both sides, turning over once.
Drain on paper towels.
Stir the basil into the tomato sauce.
Spoon a little tomato sauce into a buttered 2-quart baking dish.
Arrange one-third of the fried eggplant slices, overlapping, on the sauce.
Top with a layer of a third of the mozzarella, a third of the tomato sauce and a third of the grated Parmesan.
Repeat until all the ingredients are used.
Bake in a preheated moderate oven (350° F) for 20 to 30 minutes or until bubbly.