The italian eggplant lasagna

Ingredients:

1/2 lb (300g) Lasagna Pasta,
2 large eggplants
2 large cans diced tomatoes,
1 clove garlic,
1/2 pound (250 g) grated Mozzarella cheese,
Dried Basil, or better fresh if available
Oregano,
Grated Parmesan Cheese
Extra-virgin Olive oil,
Salt and freshly ground pepper

Instructions

Peel the eggplants, cut into slices a quarter-inch thick and sprinkle them with salt and place in a colander for one hour, so they shed water.
In a casserole brown the garlic with 4 tablespoons of oil, mash with a fork, then discard and add the tomatoes.
Preheat the oven to 375 degrees F.
Add salt, pepper and flavored with oregano. Cook the sauce over moderate heat for 20 minutes and finally add the chopped basil.
Rinse the eggplant, dry it and cook it in olive oil at high temperature. Boil the lasagna, a few at a time, in boiling salted water for about 8 minutes so they are not 100% finished cooking, as they will finish in the oven.
Spread a thin layer of sauce on the bottom of a deep lasagna pan, repeat this order: one layer of lasagne, eggplant and more sauce which you will cover with slices of mozzarella.
Continue your layers, but be sure to finish with the eggplant, tomato sauce and mozzarella. Cover the pan with aluminum and bake at 375° F for 30 minutes.
Remove the aluminum, sprinkle with grated parmesan cheese and brown it using broil setting of the oven, until golden brown.
Allow the lasagna 20 minutes to cool down prior to serving