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1
Place eggplant slices on baking sheet (you'll need two) and sprinkle with Kosher salt.
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2
Let sit for 30 minutes to sweat out bitterness.
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3
After 30 minutes wipe slices with paper towel and set aside.
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4
Heat oil for deep frying.
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5
Place flour, buttermilk, and breadcrumbs in three separate containers.
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6
Dredge eggplant slices first in flour, then buttermilk, and the breadcrumbs, shaking off excess.
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7
Fry eggplant in oil until golden brown, drain on paper towels.
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8
Spoon a thin layer of tomato sauce in bottom of 9x13 baking dish.
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9
Top with a layer of eggplant, top with a bit more sauce and then half of the mozarella cheese.
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10
Top with more sauce, then eggplant, then a bit more sauce, then the remaining mozarella.
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11
Top this with grated parmesan.
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12
Bake at 400 for 15 to 20 minutes or until hot, bubbly, and the cheese is golden.
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13
Let cool for 5 to 10 minutes before serving.
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14
To make tomato sauce: Saute onion and garlic in olive oil until onion is clear.
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15
Add salt and pepper and continue cooking for a moment.
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16
Add tomatoes, Italian seasoning, sugar and water.
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17
Bring to boil and then reduce heat.
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18
Simmer until reduced to a sauce consistency, about 30 or 45 minutes.
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19
Adjust the seasoning if needed.
