-5 Eggplants -1 cup flour -5 cups basic tomato sauce -Parmigiano cheese -Smoked provolone -1 large handful of basil -Salt & Pepper
Slice the eggplants ¼ - ½ inch thick. Sprinkle the slices with the salt and let stand in a colander for 1 hour to drain some liquid;
When you are ready to cook the eggplant, heat about 1 inch of peanut or any other vegetable oil in a skillet over medium high heat.
Pat the eggplant slices dry to remove any excess moisture. Add the slices on flour, let the flour stick on the eggplant. Then start frying, a few at a time, to the hot oil. Fry on both sides until lightly golden
Remove the slices from the oil and drain on paper towels. Continue until all the slices have been fried, reducing the heat (and adding oil) as necessary.
Preheat your oven to 400F.
In a baking dish, start with a layer of sauce, then layer some eggplant slices, followed by a sprinkling of parmigiano cheese and smoked provolone. Continue the layers until all the ingredients have been used or the dish is full, ending with sauce.
Sprinkle the parmigiano cheese over top.
Bake the dish at 400F for 25-30 minutes, until nice and bubbly
Remove it from the oven and let the dish rest for 10 - 15 minutes for the juices to absorb before serving.