[applesoffh]

Here's another version, one that my Sicilian-American mother always makes, and it's quite different from the others mentioned here.

Peel your eggplant, slice into 1/4" slices or rounds, and salt. Put in a colander, top with a plate and weigh the plate down. Wait about hald an hour, and pat the eggplant dry with paper towels.

Put your olive oil (NOT EVOO) in skillet and fry the eggplant. No flour, breading or egg) until a bit soft. Turn, and cook other side. Drain well.

Make your sauce by sauteeing chopped garlic until aromatic. Add a can of crushed plum tomatoes, salt and pepper to taste. Add fresh basil, torn by hand, the last 5 minutes of cooking. A little oregano, if desired, may be added at this time. Don't overcook the sauce.

In a baking dish. layer a little sauce. Add the eggplant, layering evenly. Top with a little more sauce. Generously sprinkle freshly grated parmesan cheese and bake in 350 oven for about 20 minutes. No mozzarella cheese. It's a parmesan. Sounds simple, and is served on top of macaroni. Delish! and makes a great sandwich...