Eggplant Parmesan

This is from Mark Bittman's book, "How To Cook Everything"

First, here's the tomato sauce...

Ingredients

Salt
Pepper
Onion
Canned Tomatoes (chopped)
butter
extra virgin olive oil
chopped fresh basil

First chop the onion and saute in about a tablespoon butter and olive oil.  Then add the tomatoes and salt and pepper.  Let it reduce and cook about 20 min. then add the basil.  Add additional seasoning to taste.
Use this sauce below...

Eggplant Parmesan

Ingredients

2 Large Eggplants
Salt
Extra Virgin Olive Oil
Flour
Pepper
Mozzarella
Parmesan (Grated)
Fresh Basil
Sauce (above)

First peel the eggplant and slice into discs.  Lay out and salt until liquid forms.  Drain and repeat on the other side.

Heat the oil in a pan and dredge each side of the eggplant in flour.  Cook in batches, 3-4 minutes each side until browned and drain on a paper towel.

Line a baking dish bottom with some of the sauce, then layer eggplant...then slices of mozzarella and grated parmesan...then basil leaves.  Repeat until all ingredients are used and top with parmesan.  Bake in oven about half an hour.
Heat the oven to 350.