Baked Eggplant Parmesan

• 2 pounds eggplant
• Salt for sprinkling on eggplan
• Tomato Sauce:
• 4 T evoo
• 1 medium onion, very finely chopped
• 1 clove garlic, finely chopped
• 1-1/2 pounds fresh tomatoes (or channed chopped with their juice)
• S & P to taste
• 1/4 c. fresh basil, chopped
• For baking the eggplant:
• 1 c. Parmigiano chese, grated
• 1 c. Fonduta cheese, thinly sliced
• 1/4 c. fresh basil, chopped

1. Preheat over to 350 degrees.
2. Wash eggplants and peel lengthwise every half inch to create a striped effect;cut them into thin round slices. Sprinkle with salt and leet stay in a colander for 1/2 hour. Rinse and lay on paper towels to dry.
3. Tomato Sauce:
4. Heat 2 T of olive oil in medium saucepan. Add the onion and cook voer moderate heat until the onion is soft and translucent, 5-8 minutes. Stir in garlic and tomatoes. Season with salt and pepper to taste. Add basil and cook for 20-30 minutes. Puree in a food processor or food mill.
5. Heat remaining olive oil in saute pan. Add one layer of eggplant, and cook over moderate heat, covered until soft. Turn and cook on the other side. Remove from heat and place on papere towels to absorb any moisture. Continue until all eggplant sliced are cooked.
6. Using a shallow baking dish spread a little tomato sauce on bottom. Cover with layer of eggplant. Sprinkle with a little of the Parmigiano chees, and a layer of Fonduta chaese. Sprinkle some of the chopped basil leaves, then spoon more suce. Repeat until all ingredients are used, ending with the tomato sauce.
7. Place in over for 15-20 minutes. Let set and cut into squares. Serve warm.

eggplant, salt, tomato sauce, t, onion, clove garlic, tomatoes, fresh basil, parmigiano chese, fonduta cheese, fresh basil

Taken from www.epicurious.com/recipes/member/views/baked-eggplant-parmesan-1245603 (may not work)