Eggplant Parmesan

2 medium sized eggplants
oil for frying (I like to use half olive oil and half canola or other neutral oil)
flour for dredging
2 cups of your favorite tomato sauce
A couple dozen basil leaves, torn or sliced.
salt and pepper
1 cup grated Parmesan cheese
8 oz mozzarella cheese (fresh is nice)

Peel the eggplants and slice into 1/2 inch thick slices
Salt the slices on both sides and let sit in a strainer for an hour
Heat your oven to 350.
Rinse the eggplant slices and pat dry
Dredge in the flour
Fry in a skillet with the oil until nicely browned on both sides (you’ll need to do 2 or 3 batches, wiping out the skillet if the flour starts to burn and adding more oil as needed)
Drain the slices on paper towels
Take a 2 quart casserole dish and lightly oil it.
Put about a 1/3 of a cup of tomato sauce in the bottom
Put a layer of eggplant, a layer of each of the cheeses, and a bit of basil
Repeat until your dish is full or you run out of ingredients, ending with sauce and cheese on top.
Bake for about 30 minutes
Let sit for another 30 minutes to cool