This recipe from my new Mark Bittman book, How to Cook Everything, was super easy and delicious. Simply slice eggplant, dredge in flour and fry in olive oil over medium heat, about 4 mins on each side. Grease a baking dish and layer it with sauce, eggplant, parmesan and mozzarella cheese, and then basil, as many times as necessary to fill the pan and use up the eggplant. Bake for about 25 mins at 350 until the sauce is bubbling.
We ate it with whole wheat spaghetti and a baguette.
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