*Eggplant Parmigiana

This classic Italian dish never fails to please.

- 3 medium eggplants
- extra virgin olive oil
- 3/4 lbs fresh mozarella cheese
- Parmesan cheese
- 2-3 tablespoons bread crumbs
- few basil sprigs, to garnish

- 2 tablespoons olive oil
- 1 medium sized onion, finely chopped
- 2 garlic cloves, crushed
- 14 oz. can chopped tomatoes
- 6-8 basil leaves
- ground sirloin, if desired


Cut the eggplants thinly without peeling them and fry in a little olive oil. Drain and layer the fried eggplant slices over some absorbent paper to soak up the extra oil.

Prepare the sauce by heating extra virgin olive oil in a sauce pan and sauteing the onion and garlic for 5 minutes. You may add some ground sirloin if you wish. Add the canned tomatoes, salt and pepper to taste. Bring to a boil, then lower the heat and simmer for about 10 minutes, or until the sauce reduces to a thicker consistency. Tear the basil leaves into small pieces and throw into the sauce when nearly done.
Preheat the oven to 400 degrees F.
Lay the eggplants in a greased baking pan, ladle a layer of sauce over the eggplant and sprinkle mozzarella pieces over the sauce. Add another layer of eggplant, sauce, and mozzarella, and continue layering until you reach the top of the pan. Finish with the sauce and parmesan on top. Bake for 20-25 minutes, until golden brown and the sauce bubbles. Let stand for 5 minutes before serving. Garnish with basil sprigs. Serves 4-6.