Instructions

1. Remove the top of the eggplant with the leaves. Cut into rounds about ½ inch or less (1.25 cm) so that there are 8 pieces after discarding the rounded end.
2. (Optional Step) Sprinkle salt on both sides and allow to drain on a paper towel for an hour. This will remove some moisture and any potential bitterness. Rinse and dry.
3. Beat the eggs in a shallow dish. Arrange the bread crumbs and flour on flat dishes.
4. Add enough olive oil into a skillet so that there is about ¼ inch (.6 cm) covering the bottom and add it to the stove over medium heat.
5. After the oil is heated begin preparing the eggplant to be fried. Dredge both sides of an eggplant round in the flour, then dip into the egg mixture and coat with the bread crumbs.
6. Add as many rounds as comfortably fit into the skillet, allowing the oil to cook all sides and so that you can easily turn them over. Add additional olive oil as needed.
7. Cook until golden brown on both sides (about 2 minutes each). Set them aside to drain on a paper towel.
8. Once all of the eggplants rounds are cooked, addl ½ of the tomato sauce to the bottom of a clean skillet.
9. Place 4 larger rounds in the pan and sprinkle with ½ of the cheese.
10. Stack the smaller rounds on top and cover with the rest of the tomato sauce. Top with the rest of the cheese.
11. Cover and cook over medium-low heat for 20-25 minutes. The eggplant should be soft and the cheese melted. Remove from heat and allow to sit uncovered for 5 minutes.
12. Plate and garnish with fresh basil leaves.