Sopranos Eggplant Parmigiana

Ingredients:
2 medium eggplants (1 lb)
salt
olive oil or vegetable oil for pan frying
2 ½ C marinara sauce
8 oz fresh mozzarella, thin slice
½ C fresh grated Pecorino Romano or Parmigiano-Reggiano

(marinara sauce, 3 C)
2 lg garlic cloves, lightly smashed
¼ C olive oil
2 lbs very ripe plum tomato (peel, seed, chop)
or 28oz can Italian peeled tomatoes, drain & chop
salt
8 – 10 fresh basil leaves, torn into pieces)

Preparation:
Trim eggplants and cut into ¼”think slices. Layer in one or more colanders, sprinkling each layer with salt. Let drain 30’. Rinse and pat dry.
Pour ½” oil into one or more large deep skillets and heat over medium. Fry slices in batches in single layer, turning once, until brown on both sides.
Preheat 350oF.
Spread thin layer of tomato sauce on bottom of one or more shallow baking dishes. Make a layer of eggplant slices, overlapping slightly. Top with layer of mozzarella, another layer of sauce, and sprinkle with grated cheese. Repeat. (can cover and refridgerate several hours or O/N, remove from fridge 30’ before baking).
Bake 45-60’ or until sauce bubbly and mozzarella is melted. Let stand 10’.

For sauce, cook garlic in oil in large skillet over medium heat, pressing occasionally withback of spoon, until golden, about 4’. Add tomatoes and salt to taste, bring to a simmer and cook, stirring often, until sauce is thick, 15-20’, depending on tomatoes. Stir in basil leaves.