-
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.
