3 pounds of eggplant
1 C flour
1 C grated parmesan cheese
1/2 pound fresh mozzarella, sliced thin
2 (28oz.) can whole tomatoes
3 cloves of garlic, thinly sliced
Peel eggplant , slice lengthwise, 1/4" slices
Sprinkle each slice with salt and put into a colander
Place a plate on top and then a heavy pot to weight it .
Let it sit for 30 minutes.
Cover the entire bottom of a saucepan with olive oil and heat over medium high.
Add garlic and cook until it begins to sizzle. Do not brown it.
Add tomatoes with the juice
Salt to taste and stir well.
Break up the tomatoes with a fork.
Lower the heat and simmer to reduce the liquid my half.
Remove eggplant from the colander and dry with paper towel.
Pre heat the oven to 450 degrees
Drizzle 2 baking sheet pans with olive oil
Dredge the eggplant slices in flour.
Place them on the pans , drizzle with additional olive oil.
Bake 15 minutes on one side until browned, turn and bake the other side for 15 minutes.
Repeat with all slices of eggplant.
Spread a thin layer of sauce in a 7"X11" gratin baking dish, ceramic or earthenware.
Place a single layer of eggplant in the pan.
Sprinkle with parmesan cheese.
Add another layer layer of sauce and eggplant.
Repeat until you are about two layers from the top of the pan.
Cover with all of the mozzarella cheese slices
Layer with remaining eggplant, sauce and end with parmesan cheese.
Bake for 30-35 minutes.
Remove from oven and cool for 15 minutes.
Peace in the Kitchen!