Eggplant Parmigiana

5  eggplants
2 lbs. tomatoes (in season fresh or canned)
2 medium onions
2/3 cup pecorino cheese
1/2 cup grated parmesan
Basil
Salt
Pepper
Olive oil

Preparation (2 hours)

1. Peel the eggplant, cut into slices, and put into salt water for 30 minutes.
2. Drain, wash, pat dry and fry in hot oil.
3. Meanwhile, prepare the tomato sauce with lots of basil.
4. In a greased pan make a layer of eggplant, cover with sauce, sprinkle with grated cheese and some of the pecorino slices.
5. Repeat step 4 until you have used all of the ingredients.
6. The last layer should be made of eggplant and grated parmesan.
7. Finish it with a little bit of oil and put in a hot oven (circa 350 degrees F) for about 15 minutes.

P.S. You could also try breading the eggplant with breadcrumbs.