Ingredients

• 4 large eggplants (5 pounds)
• Vegetable oil for frying
• Salt
• Tomato sauce
• 1 cup grated imported Parmesan cheese
• 1 pound fresh mozzarella cheese in water, cut into small pieces
• 2 tablespoons chopped fresh basil
• Additional Parmesan cheese

Instructions

1. Peel the eggplants and trim off the stem ends. Cut the eggplants into 1/3-inch thick slices. Place the slices on several thicknesses of paper towels and sprinkle them generously with salt on both sides. Cover the salted slices with more paper towels and repeat with the remaining eggplants and salt, continuing to stack the slices with paper towels between and covering the top layer with more paper towels. Place heavy weights such as large pots on top and allow the eggplant to stand for 1 hour. With a clean damp cloth, wipe the eggplant slices to remove as much of the salt as possible.

2. In a large skillet, heat about 1/4 inch of the oil over medium-high heat. Add some of the eggplant slices and cook, turning once, until they are golden on both sides. Remove from the pan and place them on paper towels to drain. Repeat with the remaining eggplant slices, adding more oil as needed.

3. Preheat the oven to 375 F.

4. Spread a thin layer of tomato sauce over the bottom of a 15 x 10-inch baking dish. Arrange a third of the eggplant slices over the sauce. Scatter a third of the mozzarella cheese pieces, then a third of the Parmesan, and a third of the basil over the eggplant layer. Spoon a third of the remaining tomato sauce over all. Repeat this process 2 more times, using half of the remaining eggplant, cheeses, basil, and tomato sauce for each layer.

5. Bake the casserole for about 45 minutes, or until bubbly around the edges. Remove the casserole from the oven and allow it to stand for 10 to 20 minutes before serving.

Note: The casserole can be assembled, covered, and refrigerated or frozen. Before baking, let stand until at room temperature.

Other Vegetarian Recipes

Ravioli
Roasted Potatoes
Terrine of Eggplant and Peppers
Tomato Lasagne
White Beans with Pancetta