Eggplant Parmigiana

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

Sauce;
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.