FRIED EGGPLANT:

4 sm. or 2 med. eggplants
Salt
Flour
Vegetable oil for frying

SAUCE:

1 garlic clove
1 sm. onion, minced
1/3 c. olive oil
3 c. peeled plum tomatoes (1 qt. canned)
3 fresh basil leaves
Pinch of salt
Fresh ground pepper to taste
1/2 c. grated Mozzarella cheese
1 c. grated Parmesan cheese
1/2 c. unseasoned bread crumbs

Slice the eggplants lengthwise in pieces not more than 1/2" thick. Soak in salt, water about 20 minutes to remove the bitterness. While soaking, prepare sauce.

Saute the garlic clove and minced onion in a medium sized frying pan over medium heat until brown. Discard garlic clove. Add tomatoes, basil, salt and a few grinds of pepper. Simmer about 15 minutes.

Remove the eggplant from the salt water and pat dry. Dredge slices in flour, coating them well and fry in hot oil until golden brown on both sides. Drain on paper towels. Assemble in an oven proof baking dish or shallow casserole dish, approximately 9"x14". Start with a layer of tomato sauce, then a layer of fried eggplant, sprinkle with some Mozzarella and then some Parmesan cheese. Repeat layers until everything is used up, finishing with tomato sauce. Top with bread crumbs and bake in a 350 degree oven for 15 minutes or until the bread crumbs are toasted and the mozzarella melted.