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1
Sprinkle the eggplant with salt, the set over a cookie rack with a baking sheet underneath to drain for about 30 minutes.
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2
While the eggplants are draining, make an X in the bottom of each tomato with a small sharp knife.
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3
Set a pot of boiling water over the stove and transfer the tomatoes in the pot; boil for 1 minute then set in a colinder to drain.
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4
When the tomatoes are cool enough to handle peel off the skins, then chop coarsley.
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5
Puree the fresh tomatoes in a blender for about 30 seconds.
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6
Heat about 4-5 tablespoons olive oil in a large heavy pot over medium heat, add in the onions and garlic with red pepper flakes; saute for about 5 minutes (the sauce can be made up to 2 days in advance and refrigerated).
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7
Add in the tomato puree with fresh chopped basil.
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8
Simmer uncovered for 1 hour (or more) or until slightly thickened, season with salt and pepper.
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9
Set oven to 375 desgrees (oven to second-lowest position).
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10
Grease a 13 x 9-inch baking dish.
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11
In a shallow bowl sift together flour with 1 teaspoon salt (I use seasoning salt) and black pepper to taste.
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12
Lightly beat eggs in another bowl.
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13
In a third bowl mix together the panko bread crumbs and 1/2 cup Parmesan cheese.
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14
Working with one slice of eggplant at a time, dredge first in flour shaking off any excess, then dip into the eggs, letting any excess eggs drip off, then dredge into the panko mixture until evenly coated.
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15
Repeat with remaining slices.
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16
Transfer the eggplant to sheets of waxed paper arranging in one layer.
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17
Heat 1-1/2 cups olive oil in a large deep skillet over medium high heat.
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18
Fry the eggplant slices until golden brown on both sides (if desired you can broil the eggplant instead of frying).
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19
Transfer to paper towels to drain.
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20
Spread about 1 cup of the cooked tomato sauce in the bottom of the baking dish.
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21
Arrange 1/3 of the eggplant slices in one layer over the sauce (overlapping slightly if necessary).
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22
Cover the eggplant with about 1/3 of the remaining sauce (about 1-1/2 cups).
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23
Then cover with 1/3 of the mozza slices.
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24
Continue layering with eggplant slices, sauce and mozza cheese.
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25
Sprinkle with 1 cup grated Parmesan cheese.
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26
Bake UNCOVERED until the cheese is melted and golden and the sauce is bubbling, about 30-40 minutes).
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27
Delicious!
