Eggplant Baked With Cheeses

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This recipe is a specialty of italy's southern regions! Preparation time does not include the hour needed for salted eggplant slices to drain.

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Steps

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Cut eggplant into 1 / 2-inch slices , then sprinkle with salt & let drain about 1 hour.

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To make the tomato paste , cook onion in oil until translucent , then stir in garlic & tomatoes.

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Season to taste , then add basil.

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Cook tomato paste 39 minutes , then puree.

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Pat eggplant slices dry , then coat lightly in flour.

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Heat a little oil in a large nonstick frying pan.

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Add one layer of eggplant & cook over low to moderate heat , with pan covered , until eggplant slices soften.

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Turn slices & cook on other side , then remove from pan & repeat with remaining slices.

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Preheat oven to 350 degrees f , & grease a wide , shallow baking dish.

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Spread a little tomato sauce in bottom of baking dish , then cover with a layer of eggplant.

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Sprinkle with a few teaspoons of parmesan , then season to taste with salt & pepper , & cover with a layer of mozzarella before spooning on more tomato sauce.

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Repeat until all ingredients are used up , ending with a layer of tomato sauce & a sprinkling of par.

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Ingredients

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eggplants, salt, olive oil, onion, garlic clove, tomatoes, fresh basil leaves, all-purpose flour, parmesan cheese, mozzarella cheese, pepper