Eggplant Parmesan (no pasta)

First, slice the eggplants, salt, and let sit one hour to reduce bitterness.  Rinse and pat dry.

Then sautee in olive oil.

For the tomato sauce, we used a semi-homemade version with canned whole tomatoes from Trader Joe's, onions, oil and fresh basil.

Layer the eggplant with sauce and plenty of fresh mozzarella and Parmesan cheese, then bake at 350 for approx 45 minutes.