Those of you who asked for my eggplant parmesan recipe (or actually the recipe from Loris' mom), here you go:
Two large eggplants
Plain tomato sauce (i.e. spaghetti sauce or pasta sauce)
A handful of basil
Peel the eggplants and slice them thinly (1/4 inch thick). Place one layer in a colander, sprinkle with salt, and cover with a paper towel. Continue to layer them until they have all been salted. Let sit for 1/2 hour. In the meantime you can prepare the sauce if you wish.
For the sauce, chop up some onion (to taste). In a frying pan, saute the onion in olive oil for a few minutes. Add the tomato sauce (at least one jar, more if you like a lot of sauce), stir well, and let cook over low heat for a few minutes, adding a few pinches of salt to taste. Chop up the handful of basil and stir in. Voila! The sauce is ready.
Beat one egg in a small bowl, and mix in a few pinches of salt. Dip the eggplant in the beaten egg
and then dredge well in the bread crumbs, until you have breaded all the eggplant. Heat the cooking oil over medium high heat in a frying pan. Fry the eggplant on both sides until it is golden - continue to add cooking oil as needed, it will soak up a lot of oil.
Place a layer of eggplant in a lasagne dish. Spoon some tomato sauce over it, then grate a layer of parmesan cheese. Repeat. You should end up with 3-4 layers. You can store it in the fridge to cook later at this point, if you wish.
Bake in a preheated oven at 350 degrees for 30 minutes, or until heated through. To prevent it from drying out, you can cover it for most or all of the time it is in the oven. Slice and enjoy!