Adapted from Gourmet
1 large eggplant, cut into 1/4 inch slices
20oz can whole tomatoes, coarsely chopped with the juices reserved
1 large clove of garlic, finely chopped
10 fresh basil leaves, torn
1/4 tsp red pepper flakes
1/2 c all purpose flour
3 large eggs
1 3/4 c italian bread crumbs
1/2 c Parmigiano Reggiano, finely grated
1/2 lb fresh mozarella
Toos the eggplant with a teaspoon of salt in a colander over a bowl and let it drain for 30 minutes.
Puree the tomatoes with the juice.
Heat 2 tbsp of olive oil in a large pot over medium high heat. Add the garlic and cook for 30 seconds, then add the pureed tomatoes, basil, 1/2 tsp salt, 1/2 tsp black pepper, and the red pepper flakes. Simmer uncovered for about 30 minutes or until thickened, then remove from heat.
Preheat the oven to 375.
Stir the flour, 1/4 tsp salt, 1/4 tsp pepper in a shallow bowl (or on a plate). Lightly beat the eggs in another shallow bowl. Stir bread crumbs and 1/4 c Parmigiano Reggiano in another bowl.
Dredge eggplant in flour mixture, shake it off, dip in egg, let the egg drip off, and dredge in bread crumb Parmesan mixture. Put the slices on wax paper.
Heat 3/4c of olive oil in a deep skillet over medium high heat and fry the eggplant in batches until golden brown (5-6 minutes), then transfer to paper towels to drain.
Spread 1c of tomato sauce over the bottom of a glass 9X13 (I used and 8X8 but it would’ve been crispier in a shallow pan). Arrange 1/3 of the slices over this layer, then cover with more tomato sauce and a layer of mozzarella. Keep layering this way and then sprinkle the top with the remaining 1/4c Parmigiano Reggiano.
Bake uncovered for 35 minutes (melted cheese)