Preparation

• To prepare Eggplant Parmesan, first wash, trim and slice the eggplants about a few millimeters thick — about 1/8 inch — then place them in a colander sprinkled with coarse salt with a weight on top to draw out the bitterness.
  Leave them like this for at least 30 minutes.

• Meanwhile prepare a simple tomato sauce: briefly plunge the tomatoes into boiling water, then peel and chop them into pieces.
  Then heat the extra virgin olive oil, add the tomatoes and simmer the sauce over low heat, breaking up the tomato pieces with the back of a wooden spoon, season with salt and pepper, add some basil leaves at the end of cooking and set aside.

• Heat plenty of oil for frying in a deep pan, then rinse the eggplant slices and pat them dry.
  Cut the mozzarella into small pieces.

• Put the flour in a deep plate, coat the eggplant slices and shake off any excess flour, then fry them a few at a time, turning them when they are golden on one side. Drain them on paper towels to remove excess oil.

• Now you are ready to assemble the Eggplant Parmesan, so preheat the oven to 392°F.
  In the meantime grease the bottom of an ovenproof dish with a little extra virgin olive oil and a few spoonfuls of tomato sauce.

• Cover with the eggplant slices without leaving gaps, then add tomato sauce, some pieces of mozzarella and a few spoonfuls of grated cheese.
  Repeat the layers until you finish all the ingredients and finish with tomato, mozzarella and cheese; drizzle with a little more extra virgin olive oil.

• Bake the Eggplant Parmesan on the middle rack for at least 30 minutes, checking that the surface does not get too dark.
  For the last 10 minutes you can cover with aluminum foil and finish cooking.

• Remove from the oven and let rest for 10 minutes before serving the Eggplant Parmesan still hot and…
  ENJOY YOUR MEAL