INGREDIENTS

2-3 medium eggplants about two pounds
½ handful of salt
½ to 1 cup of Barbara Extra Virgin Olive Oil
24 ounces or 3 cups of tomato sauce or equivalent high quality canned diced tomatoes
Bunch of fresh basil leaves
1-1½ cups of freshly grated Parmesan cheese

DIRECTIONS

1. Cut eggplants  into ½ inch rounds.
2. Sprinkle salt on both sides of the eggplant slices
3. Place slices on a paper towel. Wait  30 minutes.
4. Pat the eggplant slices dry.
5. Put approximately 1 1/2-2 inches of olive oil in a deep-sided skillet over high heat.
6. Add the eggplant slices to the oil letting sauté for 1-2 minutes per side until brown. The faster the rounds cook the lighter they will be.
7. Transfer to a plate when done.
8. Let cool.

In a baking dish layer the following.

1. Cover the bottom of the pan with tomato sauce.
2. Add one layer of eggplant rounds.
3.  Sprinkle with Parmesan cheese.
4. Add  5-8 sprigs of fresh basil
5. Add another layer of tomato sauce, one layer of eggplant, sprinkle with Parmesan cheese and add 5-8 fresh basil sprigs.
6. Cover with tomato sauce.

Can also be prepared a day or the night before.  If so keep in refrigerator until ready to bake. If put into refrigerator, remove from refrigerator and let come to room temperature.

Before baking

1. Sprinkle with Parmesan cheese.
2. Preheat the oven to 300 degrees F.
3. Bake for approximately 20 minutes until bubbling and browned.
4. Turn off the oven and let dish with eggplant remain in the oven for another 10 minutes.
5. Remove from oven and let sit for 2-3 minutes before serving

Serves 6 people.