Eggplant Parmesan (melanzane Alla Parmigiana) II

Ingredients

• 2 kg eggplants
• 700 g cooking tomatoes
• ½ large or 1 medium onion
• to taste olive oil
• to taste basil leaves
• to taste parmesan

Steps

1. Cut the eggplants lengthwise in ¼ inch (0.75cm) thick slices.
2. Put them in a plate covered by plenty of salt for about 1 hour.
3. Wash off the excess salt.
4. Dry the slices with a paper towel.
5. Start cooking the onion slices in olive oil.
6. When the onion is soft, add the drained whole tomatoes.
7. Mash them with a fork.
8. If the tomatoes are watery, add a small can of tomato paste to thicken the sauce.
9. Add 2 leaves of basil.
10. Simmer for about 20 minutes.
11. While the tomato sauce is cooking, fry the eggplant slices as follows.
12. Fill a frying pan (cast iron if you have it) with ½ inch (1 cm) of olive oil.
13. Heat the oil.
14. When the oil is hot, start frying the eggplant slices a few at a time so that they do not overlap in the pan.
15. Cook until golden, flipping once.
16. Remove the eggplants.
17. Put them in a drainer so the excess oil can drain.
18. Repeat until all the slices are cooked.
19. To assemble, start with a thin layer of sauce in the bottom of a greased ovenproof baking pan or casserole.
20. Then proceed with a layer of eggplants with their edges slightly overlapped and no voids.
21. Add basil leaves and a layer of sliced mozzarella.
22. Continue alternating layers until the eggplant is used up.
23. Finish topping with tomato sauce and grated Parmesan or grana.
24. Bake in the oven for about 40 minutes at 350°F (180°C).
25. Serve really hot.
26. If you are lucky enough to have leftovers, they taste even better the day after.