2 medium eggplants
3 eggs, beaten
1/2 cup flour
1-1/2 cups grated parmesan cheese
8 slices mozzarella cheese
4 cups Tomato Sauce (recipe below)
Grated parmesan cheese, for garnish
Slice eggplant into 1/2 inch slices. Place beaten eggs in a low, flat container or small baking dish. In a separate low flat container or small baking dish, combine the cheese and the flour. Dip the eggplant slices in the egg, then into the cheese and flour mixture, being sure to coat all sides.
Cooking in batches, use a large skillet on medium high heat and heat enough olive oil to cover the eggplant a little less than halfway. Make sure the oil is hot, but not smoking.
Add the eggplant to the pan and fry each until golden brown, about 3 minutes, watching carefully so as not to burn. Flip and do the same to the other side. When done, place on a paper towel-lined plate to drain.
If you have a second batch, loosen the bits in the oil before starting.
Spoon some of the Pomodoro sauce onto a baking sheet with sides then place the eggplant on top. Top each with a slice of mozzarella cheese and place tray under a broiler at high heat for a few minutes, or until the cheese melts. Watch carefully so the cheese doesn’t burn.
Top with more Pomodoro sauce (recipe below) and sprinkle with grated parmesan. Serve.
2 (28-ounce) cans of tomatoes
1 medium onion, chopped fine
1/4 cup extra virgin olive oil
4 garlic cloves, pressed
1/4 cup fresh basil leaves, chopped
Salt and pepper to taste
Drain the tomatoes, reserving the juice. Put tomatoes into a glass bowl and break them up into small pieces.
In a saucepan, warm the olive oil over medium heat. Add the onion to the pan and sauté until translucent, about 4 minutes.
Add the garlic to the pan and stir for 2 minutes.
Add the tomatoes to the pan and cook for 3 more minutes. Then stir the reserved tomato juice into the pan and let simmer until saucy, 10-20 minutes.
Add the basil and season the sauce with salt and pepper, to taste. Mix well to combine.