Eggplant Parmigiana

Preheat the oven to 325F (160C). Spread the flour on a plate. Beat the eggs in a shallow bowl and season with salt and pepper. One at a time, dredge each eggplant slice in the flour, shaking off the excess, then dip it in the eggs and let the excess drip back into the bowl. Repeat with the remaining slices.

Heat the oil in a large skillet over a medium heat. Working in batches, if necessary, fry the eggplant slices for about 5 minutes on each side, or until golden. Drain well on paper towels.

Layer the tomato sauce, eggplant slices, mozzarella, Parmesan, and basil leaves in a shallow casserole dish, seasoning each layer with salt and pepper, and finishing with a layer of tomato sauce and the cheeses.

Place the dish on a baking sheet. Bake for 30 minutes, or until the sauce is bubbling and the cheese has melted. Serve hot.

Variation: Zucchini Parmigiana Substitute 68 zucchini, thickly sliced lengthwise, for the eggplants.