-2 big purple eggplants, peeled and cut into rounds. Sprinkle salt on both sides and let sit for an hour or so...this draws out the moisture and the bitterness. You'll see balls of water all over them, blot with cloth and press to remove salt & water.
-Beat 4 eggs put in one flat pan and a few cups of Italian bread crumbs in another pan.
-Dip eggplants in egg and then breadcrumbs and drizzle with olive oils, put on baking sheet and bake for around 10 minutes, flip and bake another 5-10 minutes, until brown.
-Get 1.5-2 bottles of tomato sauce. Put 1/3 of it on bottom of baking pyrez. I normally add fresh garlic, thyme, sage and oregeno into the sauce. then layer with eggplant, then parmesan and mozzerella, then eggplant, sauce, cheeses etc.
-Bake for 30 minutes at 350
-Top with fresh basil and fresh tomato slices.
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