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