Melanzane Alla Parmigiana

2 Eggplants

Sea Salt

1/4 Cup Olive Oil

1 Cup Flour

1 Onion, Diced

1 Clove Garlic, Minced

1 Large Jar/Can Crushed Tomato

1/4 tsp. Black Pepper

2 Cups Mozzarella Cheese, Shredded

1 Cup Parmesan Cheese, Grated

Wash Eggplants. Slice into 1 inch thick rounds. Place onto Paper towels and Sprinkle with salt. Allow the salt to work into the Eggplant and bring out the moisture. After about 30 minutes, pat the slices dry. In a large skillet, heat the Olive Oil. Coat the eggplant slices with flour & place into the hot oil. Once they turn golden brown, remove from the oil and place them on a dry paper towel. In the same skillet, add the onions. Saute until translucent. Add the Garlic and saute for 1 minute. Add the Crushed Tomato and Black Pepper. Simmer for 10-15 minutes. 

Prepare for the baking of the Parmigiana by brushing a light coat of Olive oil on the bottom of a 9x13 baking dish and preheating the oven to 450 degrees Fahrenheit. Once the sauce has simmered for 15 minutes. Add a light layer of tomato sauce, then place the eggplant in. Add another layer of sauce, followed by Mozzarella and a bit of parmesan. Continue this process until all of your ingredients are used. (Similar to a Lasagna). Place the dish into the oven and bake for 45-50 minutes. The cheese should be completely melted with the top layer starting to brown. Serve alone or with pasta.