tomatoes, peel and chopped
basil ( 1/2 tsp dried basil)
mozzarella cheese, sliced
Trim and peel eggplant and thinly cut them lengthwise into 1/2-inch slices.
Allow to drain 1 hr in colander..... to eliminate bitter juices.
Wipe eggplant slices dry
Fry them in HOT olive oil until golden brown and drain on paper towels
Heat 4 tablespoons olive oil in pan
Add the tomatoes and basil, and cook until tomatoes are soft and thick like a sauce, approximately 10-12 minutes.
Add salt and pepper to taste
Arrange a layer of eggplant slices in a shallow, wide baking dish.
Sprinkle with Parmesan cheese on slices and cover with a few slices of mozzarella cheese.
Spread tomato sauce and beaten egg on eggplant.
Repeat layering until all ingredients are used, topping with eggplant lightly sprinkled with Parmesan cheese
Bake in a moderate oven (375ºF) uncovered for about 40 minutes.