Parmigiana eggplant
First

Ingredients

For the Eggplant:
1/2 teaspoon salt
3 medium eggplant, cut
in 1/2-inch thick slices
1/4 cup olive oil
1/2 cup (1-1/2 ounces) grated
Parmesan cheese
1 (6 ounce) package mozzarella cheese
Fresh basil
Tomato sauce (recipe below)

Preparation

Prepare tomato sauce (recipe below) and set
 aside.
Saute eggplant slices in hot oil in large
skillet for 3 minutes on each side, adding
more oil if necessary.
Drain slices well on paper towel.
Place 1/2 of eggplant in single layer in
10 x 6 x 2-inch baking dish, cutting slices
to fit. Put on top of the eggplant some basil
leaves.
then 1/2 tomato sauce
and 1/2 mozzarella cheese.
Sprinkle with 1/2 of Parmesan cheese, 
Repeat for three layers.
Bake, uncovered, at 180 degrees
for 15 to 20 minutes or until hot.