Eggplant Parmesan Italian Casserole

This is a recipe for a great tasting baked dish
made with fresh eggplant, tomatoes and cheese.
It may seem complicated but once you read
the recipe through it should be easy to make.

Ingredients:
2 lbs (about 2 large) eggplants
Salt to taste
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves

Directions:
Cut eggplants lengthwise into 1/4 inch slices.
Combine tomatoes, garlic and 1/3 cup olive oil in a food processor.
Season with salt and pepper to tasted and set aside.
In a wide, shallow bowl, add flour.
In anothr bowl add breadcrumbs.
Pour beaten eggs into another wide shallow bowl.
Place a large, deep skillet over medium heat,
and pour in a a half inch of olive oil.
When oil is shimmering, dredge the eggplant
slices first in the flour mixture,
then in the beaten egg, then in breadcrumbs.
Working in batches, slide coated eggplant
into hot oil and fry until golden brown
on both sides, turning once. Drain on paper towels.
Preheat the oven to 350 degrees F.
In the bottom of a 10x15 inch glass baking dish,
spread 1 cup of tomato sauce.
Top with one third of the eggplant slices.
Top eggplant with half of the mozzarella slices.
Sprinkle with one third of the Parmesan
and half of the basil leaves.
Make a second layer of eggplant slices,
topped by 1 cup of sauce, remaining mozzarella,
half the remaining Parmesan, and all of the remaining basil.
Add remaining eggplant, and top with the
remaining tomato sauce and Parmesan.
Bake until cheese has melted and the top
is slightly brown, about 30 minutes.
Allow to rest at room temperature for
about 10 minutes before serving.