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1
Method one;
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2
Cut the stems and navels off the eggplants and cut them crosswise into rounds 1/4 inch thick.
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3
Sprinkle each slice lightly with salt.
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4
Place the rounds in a colander, standing them upright so the bitter liquid from the seeds drains off easily, about 40 minutes.
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5
Meanwhile, to make the sauce, put the tomatoes in a saucepan.
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6
Cook uncovered over gentle heat, stirring occasionally, until thickened, about 40 minutes.
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7
If you see that the tomatoes give off a great deal of water, drain off excess liquid as they cook.
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8
Remove from the heat and let cool slightly, then pass the tomatoes through a food mill, using the attachment with the largest holes to get a smooth puree and pressing to get as much of the pulp as you can through the holes.
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9
If the puree is too thin to be a good sauce consistency (this will depend upon the texture and water content of the tomatoes), return it to a saucepan and simmer gently for up to 20 minutes longer.
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10
Season with the salt and pepper to taste.
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11
Place a large sheet of waxed paper on the kitchen counter.
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12
Pour the flour into it and then season the flour with salt and pepper to taste.
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13
Use a clean kitchen towel or paper towels to blot the salt and sweat from the eggplant.
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14
In a skillet over medium-high heat, pour in oil to a depth of 1 inch.
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15
Heat the oil until it is hot enough to make the eggplant sizzle.
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16
As soon as the oil is hot enough, but not before, dredge several eggplant slices in the flour, shake off the excess flour, and slip them into the hot oil.
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Fry on both sides, turning once, until tender and golden, about 8 minutes total cooking time.
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18
Remove to paper towels to drain well.
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19
Fry the remaining slices, dredging them only when you are ready to fry them.
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20
Preheat an oven to 400 degrees F. Butter a 10-by-14-inch baking dish and coat it with the crumbs, shaking out any excess.
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21
(A smaller baking dish will do just fine, but it will result in a smaller casserole with a greater number of layers.
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22
I prefer to use a dish that will result in fewer layers.)
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23
Before placing each slice of eggplant in the dish, blot it with fresh paper towels once.
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24
Place a layer of eggplant in the dish, a little of the sauce, some of the chopped basil, then a layer of mozzarella, and finally a sprinkling of parmigiano.
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25
Continue layering the ingredients in this order, ending with a layer of eggplant smeared with sauce and sprinkled with parmigiano and the remaining basil (the green of the basil makes the dish exceptionally pretty).
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Cover the baking dish loosely with aluminum foil and slide it onto the top rack of the oven; Bake until bubbly, about 20 minutes.
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Remove from the oven and allow to settle for 10 minutes before serving.
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28
Serve hot or at room temperature.
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29
Method two:
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30
Slice, salt, and blot the eggplants as directed in Method
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31
Meanwhile, make the sauce.
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32
In a saucepan over medium heat, warm the olive oil.
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33
Add the onion and saute gently until softened, 7 to 8 minutes.
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34
Add the tomatoes, salt, and pepper to taste, and stir well.
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35
Cover partially and simmer over medium-low heat until a thick sauce forms, about 1 hour.
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36
Stir occasionally.
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37
If the tomatoes contain a great deal of water, it may be necessary to pour off excess liquid.
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38
Preheat a gas or electric grill or broiler, or prepare a fire in a charcoal grill.
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39
Brush the eggplant slices on both sides with the oil.
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40
If using an indoor or outdoor grill, cook the slices, turning once, until they are lightly colored on both sides; do not char them.
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41
If using a broiler, place the eggplant slices on baking sheets about 6 inches from the heat.
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42
Broil, turning once, until lightly colored, a total of 5 or 6 minutes.
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43
Preheat an oven to 325 degrees F. Dip the eggplant slices in the crumbs and arrange them in a single layer in 6 baking dishes each measuring 8 by 12 inches.
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44
Using a spoon smear each slice with some of the sauce, then sprinkle with basil, top with mozzarella, and sprinkle with parmigiano.
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45
Bake, uncovered, until the cheese melts and is lightly golden, about 15 minutes.
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46
Serve hot or at room temperature.
