EGGPLANT PARMESAN II

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Ingredients

2 2 to to 3 large eggplant (2 to 3 pounds total)
Salt (optional)
Olive oil as needed
Flour for dredging
to ground black pepper to taste
2 2 2 cups basic tomato sauce
1/2 1/2 2 pound grated mozzarella cheese, about 2 cups (optional)
1 1 1 cup freshly grated Parmesan cheese, plus more if you omit the mozzarella
30 30 About 30 fresh basil leaves
1/2-inch-thick Peel the eggplant if the skin is thick or the eggplant is less than perfectly firm. Cut it into 1/2-inch-thick slices and salt it if you like.
to to 350 ready to cook, preheat the oven to 350 degrees F.
3 to about 3 tablespoons of olive oil in a large skillet and turn the heat to medium.
● When the oil is hot (a pinch of flour will sizzle), dredge the eggplant slices, one at a time, in the flour, shaking off the excess.
20 to 30 20 to 30 minutes, or until the dish is bubbling hot. Mince the remaining basil and sprinkle over the top. Serve hot or at room temperature.