Another recipe from Grandma Virginia Sora DiBernardo. I find this recipe to be somewhat light, since the cutlets are not breaded.
1Cut top and bottom of eggplants. Slice lengthwise into 1/2 inch thick slices. Some people peel eggplants, she didn't. Set slices in collander and sprinkle each slice with salt, setting layer over layer. Put dish with weight on the eggplants and let water drip out through collander for 1 hour. This process takes the bitterness out of the eggplants.
2Add enough oil to skillet and brown eggplants. Put browned eggplants on paper towels to absorb oil. Do not add oil over eggplants if needed, only to pan before putting the eggplants in the pan to brown.
3Sauce: 1/4 cup of onion, cut in small pieces and 28 oz can tomato puree:
Brown onions in 1 tbsp of oilive oil. Add tomatoes and cook 1/2 hour, add salt and pepper to taste. If you are serving pasta with the eggplant, you will need more sauce.
4Line bottom of baking dish with sauce, then layer eggplant, diced or thinly sliced mozzarella, sprinkle with parmesan cheese and top with some sauce to cover. Continue layers and on top layer put mozzarella and parmesan and cover with sauce.