Eggplant Parmigiana

First, cut the eggplant into 1/4″ thick slices. Sprinkle them with the salt and pepper and let them sit for about 20 minutes to release some of their moisture. Dry them with a paper towel, then preheat the oven to 350 degrees.

Mix together the Parmesan cheese and cornmeal in a small bowl. Dunk the eggplant slices in the milk, and then dredge them in the cheese/cornmeal mixture. Pan fry in olive oil over medium heat until the crust is golden brown.

In a medium bowl, mix together the tomatoes, garlic, basil, and Parmesan cheese. Spread the mixture into a 9×13″ baking dish.

Top each slice of eggplant with a slice of the fresh mozzarella cheese, and then set into the baking dish on top of the sauce.

Bake until the cheese has melted, about 15 minutes. Serve with pasta.