2 medium eggplants
1 pack of shredded mozzarella
Parmesan cheese
1 large jar of crushed tomatoes
1 small jar of tomato paste
1 small bunch of fresh basil
1 whole garlic
1 large onion
Half teaspoon crushed red pepper
3 eggs whisked
1 cup or more bread crumbs.
Wash the eggplants, cut them in circles, about 1 1/2 inch thick.
Sprinkle salt on them and let them rest for about 15 minutes in a large colander.
Dry each eggplant piece with paper towels.
Heat oil in a large frying pan.
Dip each eggplant in the eggs, then dip it into the breadcrumbs.
Fry for about 5 minutes each sides, or until golden. Set them aside on a large plate.
Make the sauce:
Heat about 3 tbs of olive oil in a medium pan. Add the crushed red pepper.
Add 1 chopped onion, sauté for 5 minutes, then add minced garlic and sauté 2 more minutes.
Add the large can of crushed tomatoes, the tomato paste, 1 cup of water (a little more if the tomato sauce is too thick).
Add a few leaves of fresh basil, salt, and cook on a low heat for about 30 minutes.
In a large baking dish, layer the eggplants, tomato sauce, shredded mozzarella, Parmesan cheese, fresh basil.
Bake at 350F for 40 minutes and enjoy!