Eggplant Parmigiana

Ingredients:

• 3 pounds of black eggplants
• 6 cups of tomato sauce
• 1 pound of mozzarella cheese
• 1 ½ parmesan cheese
• 1 yellow onions
• Extra virgin olive oil to taste
• Black pepper to taste
• Basil, several leaves
• Fine salt to taste
• Peanut seed oil to taste
• 1 ¼ oz coarse salt 1 ¼ oz

Instructions:

• After cleaning, slice the eggplant lengthwise to obtain slices about 1/8′ thick
• Place in colander next to one another and sprinkle
• Put a plate with a weight on it over the eggplants to let them purge the excess water and bitter taste. Leave it like this for at least one hour.
• Rinse the slices well under running water, one by one if necessary, to remove the salt and pat them dry.
• Slice and cut mozzarella into cubes
• In a large saucepan pour a drizzle of extra virgin olive oil and add the chopped onion, stirring often until browned
• Add tomato sauce, a little water and salt. Let it simmer for 45 minutes
• Add basil leaves
• Heat vegetable oil in separate pan and fry eggplant
• Dry eggplant and add to casserole pan evenly
• Sprinkle salt, pepper and parmesan cheese
• Add cubes of mozzarella cheese
• Pour sauce over top
• Add next layer of eggplants and repeat layering process
• Finish with a layer of parmesan cheese on top
• Bake at 400℉ for 40 minutes