Ingredients

3 tbs plus 2 cups olive oil

1 finely chopped onion

3 garlic cloves very finely chopped

2 28-oz cans of whole peeled italian tomatoes

8 small egg plants 1/2 pound each cut lengthwise 1/2 inch

3 tbs coursely chopped basil

1 pound lightly salted mozzerella thinly sliced and torn into small pieces

1 cup fresh grated parmigiano reggiano

3 tbs dry bread crumbs

Preparation

  1. In a large skillet heat 3 tbs olive oil. Add the onion and garlic and cook over moderate heat until tender, 5 min. Using your hands crush whole tomatoes into skillet. Bring to a simmer and cook over moderatly low heat, stirring occasionally until the sauce is very thick, 25 min. Transfer to a food processor, puree till smooth. Season with salt and pepper
  2. Meanwhile in a very large skillet heat 1/4 inch of olive oil. Season eggplant with salt&pepper. Working in several batches, cook egg plant over moderatly high heat, turning once until slices are golden on both sides, about 8 min per batch. Add more olive oil between batches, drain slices on paper towels
  3. Preheat oven to 400. Spread 1 cup of sauce in a 9X13 glass pan. Arrange 1/3 of eggplant in baking dish sprinkle all over: 1 tbs basil, 1/3 cup grated parmesan and 1/3 mozzerella. Repeat all layers 2 more times. Sprinkle bread crumbs all over top of eggplant. Bake 45 min let stand 15 min before serving