1 1/2 lbs. eggplant, peeled & cut in 1/2" slices
Salt
Flour
1/2 c. Parmesan cheese
1/4-1/2 c. olive oil
2 c. tomato sauce (see below)
8 oz. Mozzarella cheese, thinly sliced

Preheat oven to 400 degrees. Choose a shallow 1 1/2 to 2 quart baking dish that is attractive enough to serve from and rub it with oil. Sprinkle both sides of the eggplant with salt (to draw out their moisture) and spread them out in one layer on a platter or board. After 20 to 30 minutes, pat the eggplant dry with paper towels. Dip each slice in flour and shake or brush off the excess.

In a heavy 10" to 12" skillet, heat 1/4 cup olive oil until a light haze forms over it and brown the eggplant slices, a few at a time, working quickly to prevent them from soaking up too much oil. If the oil cooks away, add more. As the eggplant browns, transfer the slices to fresh paper towels to drain. Now pour 1/4" of the tomato sauce into the oiled baking and serving dish. Spread the drained eggplant slices over the sauce, top them with a layer of Mozzarella cheese, and sprinkle over it part of the grated Parmesan cheese. Repeat with 1 or 2 more layers (depending on the capacity of the baking dish), but be sure to finish up the layers of tomato sauce, Mozzarella and Parmesan. Cover the dish snugly with foil and bake in the middle of the oven for 20 minutes. Remove the foil and bake uncovered for 10 minutes longer.

TOMATO SAUCE:

2 tbsp. olive oil
1/2 c. finely chopped onion
2 c. Italian plum or whole pack tomatoes, coarsely chopped but not drained
Freshly ground black pepper
3 tbsp. tomato paste
1 tbsp. finely cut fresh basil (or 1 tsp. dried basil)
1 tsp. sugar
1/2 tsp. salt

Using a 2 to 3 quart enameled or stainless steel saucepan, heat the olive oil until light haze forms over it. Add the onions and cook them over moderate heat for 7 to 8 minutes, or until they are soft but not browned. Add the tomatoes, tomato paste, basil, sugar, salt and a few grindings of pepper. Reduce heat to very low and simmer, with the pan partially covered, for about 40 minutes. Stir occasionally.