Instructions:

Slice eggplants (3 or 4). Salt both sides and sweat for about an hour. Dry off. Dip in egg wash, then dredge in a combination of bread crumbs and parm. Bake at 400F for 10 minutes each side. Make a tomato sauce with onions, garlic, olive oil, basil, and crushed tomatoes. Let cool. Layer in a pyrex 9x13 pan: sauce, eggplant, mozz slices. Cook at 400F for 30 minutes.