Serves: 6
Total Calories: 610

2 pounds eggplant
4 tablespoons olive oil
1 medium onion finely chopped
1 clove garlic finely chopped
1 pound chopped tomato (canned may be used)
salt and pepper to taste
1 teaspoon fresh basil
1 teaspoon parsley (optional)
1 cup flour
2 tablespoons olive oil
1/3 cup freshly grated Parmesan cheese
2 cups grated mozzarella cheese

Preheat oven to 350. Wash eggplants. Slice into 1/2 round slices. Sprinkle with salt and allow eggplant slices to drain for about an hour.

Tomato sauce: Heat 4 tablespoons oil in a medium saucepan and sauté onion until transparent. Add the garlic and tomatoes. (If using fresh tomatoes, add 3-4 tablespoons water. If using canned tomatoes, add the juice too) Season with salt and pepper to taste. Add basil and parsley and simmer for 30 minutes. Pat eggplant slices dry with paper towels. Place flour in a small bowl and lightly coat eggplant slices in flour. In a large frying pan, heat 2 tablespoons oil (more if needed). Add eggplant slices one layer at a time. Cover and cook until soft, turning over once. Grease a large shallow baking dish or pan. Spread a little tomato sauce on the bottom. Cover with a layer of eggplant. Sprinkle with Parmesan cheese, salt and pepper. Add a layer of mozzarella cheese over eggplant slices. Spoon on some more tomato sauce. Repeat layers until all of the ingredients are used up ending with the sauce and a sprinkle of Parmesan cheese. Bake for 45 min.

Nutritional Facts:

Serves: 6
Total Calories: 610
Calories from Fat: 381

More Recipes from the Cook'n Italian Cookbook:
Asparagus with Parmesan
Baked Stuffed Zucchini Boats
Broccoli Pasta Salad
Carrots with Marsala
Deep fried Cauliflower
Eggplant Parmesan
Fonduta with Steamed Vegetables
Italian Tossed Salad
Marinated Summer Salad
Sauteed Green Beans with Butter and Cheese
Steamed Fresh Vegetables with Lemon Butter
Stuffed Artichokes