Recipe: Eggplant Parmigiana (New York Times)

Eggplant Parmigiana
Source: The New York Times Cook Book by Craig Claiborne
Servings: 6

2 cups olive oil, divided
1 clove garlic, finely minced
1 cup chopped onions
5 cups drained and chopped Italian tomatoes, fresh or canned
1/2 teaspoon dried basil
Salt and freshly ground black pepper to taste
2 tablespoons flour
1 whole egg, beaten
2 eggplants, peeled and cut into 1/3-inch slices
1 cup grated Parmesan cheese
1/2 cup diced mozzarella cheese
Butter

Heat one-quarter cup of the olive oil in a heavy skillet, add the garlic and onions and saute until the onion is transparent.

Add the tomatoes, basil, salt and pepper and cook, stirring occasionally, thirty minutes.

Preheat oven to moderate (350-degrees F.)

Combine the flour, egg and one-quarter teaspoon salt.

Dip the eggplant slices in the batter and fry in the remaining oil until lightly browned on both sides.

Place alternate layers of eggplant, sauce and cheeses in a large casserole. Dot the top with butter and bake thirty minutes.