1) Wash the eggplants. Cut into rounds about _ inch thick, sprinkle with salt, and leave to drain for about 1 hour.

  2) Meanwhile in a sauce pan bring Stancato’s marinara sauce up to temperature on a slow flame.

  3) Pat the eggplant slices dry with paper towels. Coat lightly in flour. Heat a little oil in a large frying pan (preferably non-stick). Add one layer of eggplant, and cook over low to moderate heat with the pan covered until soft. Turn, and cook on the other side. Remove from the pan, and repeat with the remaining slices.

  4) Preheat the oven to 350F. Grease a wide shallow baking dish or pan. Spread a little tomato sauce in the bottom. Cover with a few teaspoons of Parmesan, season with salt and pepper, and cover with a layer of mozzarella. Spoon on some tomato sauce. Repeat until all the ingredients are used up, ending with a covering of tomato sauce and a sprinkling of Parmesan. Sprinkle with a little olive oil, and bake for about 45 minutes.