Eggplant: Parmesan

Eggplant is easy, we started the white eggplants from transplants, my purple ones are still growing because I started them a little late from seed. My garden is definitely helping me achieve my goal of eating healthier and cooking more. When I had 4 little eggplants ready that I needed to use, of course Eggplant Parmesan came to mind. It was my favorite garden dish so far, wait, no cucumber chicken salad, wait, no, fresh salsa. Ok, Eggplant Parmesan is my favorite hot dish thus far.

Eggplant Parmesan Recipe
Ingredients
2 lbs (about 2 large) eggplants
1 can of tomato sauce
3 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves
Method
1 Cut eggplants lengthwise into 1/4 inch slices. Dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.