4 medium eggplants
Salt and pepper
1 cup flour
2 tablespoons butter
1/2 cup canned Italian peeled plum tomatoes
1 cup freshly grated Grana Padano
10 to 12 fresh basil leaves
Peel the eggplants and cut into lengthwise slices.
slices in a pasta collander and sprinkle with salt.
Let stand for 1
hour. Pat dry the slices and dredge in flour. Fry in very hot oil.
Line the bottom of a buttered bake and serve dish with a layer
of fried eggplant slices. Top this layer with tomatoes, grated
Parmigiano Reggiano, a few basil leaves and dot with butter.
Continue building up layers of eggplant, tomatoes, cheese and
basil leaves. Dot the top most layer with remaining butter.
Place in a preheated oven at 400 degress for 15 minutes. Allow
to settle before serving.