Parmesan Eggplant (Original Italian Recipe)

• 1 kg medium eggplant
• 1 kg ripe tomatoes
• 1 bunch fresh basil
• 100 g parmesan cheese, grated
• 300 g mozzarella cheese
• 2 garlic cloves
• 12 onion
• canola oil (for frying)
• salt and pepper

1. Wash the eggplants very well, cut in 1/2 cm.
2. thick slices (about 0.2 inches) -- very thin.
3. Fry in the oil on each side and remove as much excess oil as you can.
4. Keep aside.
5. Cut the garlic and the onion in small cubes and fry in a skillet with a little bit of oil until golden.
6. Now to this same skillet where you've just fried the garlic and onion, add the tomatoes *cut in cubes* and fry until it softens and a thick sauce forms.
7. In a pan, place a layer of eggplants followed by one of parmesan cheese, tomato sauce, and another one of mozarella until you finish all your ingredients.
8. The last layer should be of parmesan cheese.
9. You can put it in the oven at a low temperature (around 350 degrees F) for around 15-20 minutes to allow the cheese to melt or you can serve it as you wish.
10. Note: if you don't want to go through all the trouble of making the tomato sauce, you can just buy canned tomato sauce.
11. It's quicker and easier!

eggplant, tomatoes, fresh basil, parmesan cheese, mozzarella cheese, garlic, onion, canola oil, salt

Taken from www.food.com/recipe/parmesan-eggplant-original-italian-recipe-238442 (may not work)