Sicilian Style Eggplant alla Parmigiana

Ingredients

2 Large eggplants peeled and sliced 1/4 inch rounds 

1 cup of Olive oil

Salt, pepper

2 cups Tomato Sauce warmed

1 cup Mozzarella cheese (shredded)

1/4 cup Fresh Basil cut in chiffonades

1/4 cup Grated Pecorino Romano

9x12 baking dish

Directions:

Take sliced eggplant and layer in a colander over a bowl (the bowl will catch the water released by the eggplant)each layer will be sprinkled with salt. Let sit for 1-2 hours. This process removes the bitterness of the eggplant.

Take olive oil and heat over medium heat in a fry pan. You need to have about one inch of oil to fry. You will probably need to add oil as you go, make sure it's nice and hot before you add more eggplant!!

Remove eggplant from colander and blot each piece with a paper towel. 

Then place eggplant into fry pan and cook until golden brown on each side. 

While you are doing this set out a platter layered with papertowel. You will place each piece of eggplant as you remove from fry pan. Keep layering papertowel as you remove eggplant from pan. 

Preheat oven to 350 degrees. Take your baking dish and place a thin layer of sauce on the bottom layer eggplant on bottom sprinkle with salt and pepper, spread a thin layer of sauce on each piece of eggplant, over the whole layer sprinkle with grated cheese, mozzarella cheese and basil, repeat until you have no more eggplant. The last layer should have mozzarella cheese at the top. Cover with foil and bake for 45 minutes. Let cool and slice in squares as you would lasagna.