Eggplant Parmesan

Ingredients

2 lbs (about 2 large) eggplants
Kosher salt
Tomate and garlic Pasta souce
1 clove garlic, peeled and minced
Olive oil
8 ounces ricotta cheese
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
2 Tbs all purpose flour mix in 1/2 cup of Water
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves

Method
1. eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2.Preheat oven to 375°. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, combine breadcrumbs, 3/4 cup Parmesan, and basil; season with salt and pepper.
3.Dip eggplant slices in Water and flour mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400°.
4. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.