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1
Prepare the sauce, if necessary.
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2
Then, trim the tops and bottoms off the eggplants.
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3
Cut the eggplants crosswise into 1/2-inch-thick slices.
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4
Arrange the slices in a colander, sprinkling each layer with salt.
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5
Place the colander over a plate to drain for at least 30 minutes.
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6
Rinse off the salt with cool water and dry the slices with paper towels.
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7
Line a tray with paper towels.
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8
Heat about 1/2 inch of the oil in a large skillet over medium heat until a small piece of eggplant sizzles when added to the pan.
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9
Add just enough of the eggplant slices to fit in a single layer without crowding.
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10
Fry until golden brown on one side, about 3 minutes, then turn them over and brown on the other side, about 2 to 3 minutes more.
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11
Drain the slices on the paper towels.
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12
Cook the remaining eggplant slices in the same way.
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13
Place a rack in the center of the oven.
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14
Preheat the oven to 350F.
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15
Spread a thin layer of tomato sauce in a 13 x 9 x 2inch baking dish.
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16
Make a layer of eggplant slices, overlapping them slightly.
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17
Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
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18
Repeat the layering, ending with eggplant, sauce, and grated cheese.
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19
Bake for 45 minutes, or until the sauce is bubbling.
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20
Let stand 10 minutes before serving.
