Eggplant and Parmesan Casserole (Naples)

Vegeterian

Ingredients

Eggplants - 3-3 1/2 pounds

Salt 

Olive Oil

Ripe Tomatoes, peeled and chopped - 2 1/2 pounds

Basil, chopped - 2-3 sprigs

Pepper

Grated parmesan cheese - 1 - 1 1/4 cups

Mozzarella cheese, sliced - 1/2 pound

Egg, beaten - 1

OR

Hard-boiled eggs, sliced (optional) - 2

Trim and peel the eggplants thinly, and cut them lengthwise into thin slices. Sprinkle with salt and leave to drain for 1 hour on a plate set at an angle or in a colander. Wipe the slices dry. Fry them in plenty of hot olive oil until golden brown and drain on paper towels.

Take 4 tbsps of the frying oil and heat in a deep pan. Add the tomatoes and basil, and cook over a brisk heat until the tomatoes are soft and thick, like a sauce. Season with salt and pepper.

Arrange a layer of eggplant slices in a shallow, wide baking dish, sprinkle with parmesan cheese and cover with a few slices of mozzarella cheese; spread with tomato sauce and if liked, either beaten egg or slices of hard-boiled eggs. Continue in this manner until all the ingredients are used up, the top layer being one of eggplant, lightly sprinkled with parmesan cheese. Bake in a moderate oven (375F) for about 40 minutes. Serve hot or cold.

Serves 6