• Place the sliced Eggplant in a colander, and sprinkle with salt. Set aside for at least an hour
• Add chopped onion to a large pot and saute,
• When onions are translucent, add the chopped garlic
• Add the finely chopped tomatoes
• Add some of the basil leaves, torn up with your hands
• Simmer the Tomato Sauce for 20 minutes or more
• Taste for adding Salt
• Rinse the eggplant in cold purified water, dry with a towel
Add Eggplant to a large hot skillet and cook on both sides until soft and slightly brown
• Drain the Eggplant on paper towels to remove excess oil.

Preheat oven to 350°, set for 20 minutes

• Spoon a small amount of tomato sauce on the bottom of the baking pan to avoid eggplant from sticking

Add eggplant slices to the bottom of the pan

• Sprinkle Parmesan cheese over the eggplant, and add some mozzarella cubes
• Layer with the Tomato Sauce and repeat the process until all the layers are complete. Reserve some of the sauce and cheese for topping,
• Bake for 20 minutes at 350°
• Cover loosely with foil
• Remove the foil and Bake 20 minutes more
• We saved some sauce and cheese and added cooked chicken to the sauce with cheese.