Ingredients:

• 1 large eggplant sliced
• 2 tbsp. course salt
• 2 jars tomato & basil sauce
• 3 cups Antica Italia Extra Virgin Olive Oil. for frying.
• 12 ounces Mozzarella cheese, thinly sliced
• 2 ½ cups grated Parmesan or Romano cheese
• ½ tsp. oregano
• ½ tsp. rosemary
• 1 large minced garlic clove

Preparation:

Peal the eggplant and cut into ¼ inch thick slices and sprinkle with course salt. Place on a large cutting board, or colander and weight with a heavy platter. Let the eggplant drain for at least one hour. When drained pat dry with paper towels. Heat oil in a large saucepan and fry eggplant until golden brown. Drain on paper towels.

Cover bottom of large casserole dish with tomato sauce, layer eggplant, layer Mozzarella, grated cheese and the garlic and spices. Repeat until you have several layers. Reserve a little of the tomato sauce and grated cheese for the top. Bake in pre-heated oven at 350 degrees F for 35 minutes. Serve hot.