Eggplant Parmesan

1. Cut eggplants lengthwise into 1/4 inch slices. Arrange 1 layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours to release some of the eggplant's moisture before cooking.

2. While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic, 1/3 cup olive oil in a food processor. Season with salt and pepper to taste and set aside.

3. When eggplant has drained, press down on it to remove excess water, wipe off excess salt and lay the slices out on a paper towel to remove all moisture.

4. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl.

5. Place a large, deep skillet over medium heat and pour in a half inch of olive oil.  Once the oil begins simmering, dredge the eggplant slices first in the flour mixture then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning only once.  Drain on paper towels.

6. Preheat oven to 350°F. Spread 1 cup of tomato sauce in the bottom of a 10x15 inch glass baking dish. Top with 1/3 of the eggplant slices. Top eggplant with half of the mozarella slices. Sprinkle with 1/3 of the Parmesan and half of the basil leaves.

7. Make a 2nd layer of eggplant slices, topped with 1 cup of sauce, remaining mozzarella, half the remaining paremesan and all of the remaining basil.  Add remaining eggplant and top with remaining tomato sauce and parmesan cheese.

8. Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.