Instructions

1. Cut the green, spiky top off the eggplant and peel it. Cut lengthwise into slices about 3/8-inch thick. Stand one layer of slices upright against the inside of a pasta colander and sprinkle with salt. Stand another layer of slices against it, sprinkle with salt, and repeat the procedure until you have salted all the eggplant you are working with. Place a deep dish under the colander to collect the drippings and let the eggplant steep under salt for 30 minutes or more. Before cooking, pat each slice thoroughly dry with paper towels.
2. Choose a large frying pan, pour enough oil into it to come 1 1/2 inches up the sides, and turn the heat up to high. When you have dried the eggplant thoroughly with paper towels, dredge the slices in the flour, coating them on both sides. Do only a few slices at a time at the moment you are ready to fry them, otherwise the flour coating will become soggy. After coating with flour, fry the eggplant, by slipping as many slices into the pan as will fit loosely without overlapping. Cook to a golden brown color on one side, then turn them and do the other side. Do not turn them more than once. When both sides are done, use a slotted spoon or spatula to transfer them to a cooling rack to drain or to a platter lined with paper towels. Repeat the procedure until all the eggplant is done. If you find the oil becoming too hot, reduce the heat slightly, but do not add more oil to the pan.
3. Put the tomatoes and olive oil in another skillet, turn the heat on to medium high, add salt, stir, and cook the tomato down until it is reduced by half.
4. Preheat the oven to 400°F.
5. Cut the mozzarella into the thinnest possible slices. Wash the basil, and tear each leaf into two or more pieces.
6. Smear the bottom and sides of the baking dish with butter. Put in enough fried eggplant slices to line the bottom of the dish in a single layer, spread some of the cooked tomato over them, cover with a layer of mozzarella, sprinkle liberally with grated Parmesan, distribute a few pieces of basil over it, and top with another layer of fried eggplant. Repeat the procedure, ending with a layer of eggplant on top. Sprinkle with grated Parmesan, and place the dish in the upper third of the preheated oven.
7. Occasionally eggplant Parmesan throws off more liquid as it bakes than you want in the pan. Check after it has been in the oven for 20 minutes by pressing down the layered eggplant with the back of a spoon, and draw off any excess liquid you may find. Cook for another 15 minutes, and after taking it out allow it to settle for several minutes before bringing it to the table.