2 1/2-3 Eggplants, stem end trimmed and cut lengthwise into 1/3 inch thick slices
3 cups Any Coarse Thick Tomato Sauce
1 cup all purpose flour
Olive oil for frying
1 cup grated Parmesan Cheese
1/2 pound mozzarella, shredded
3 large eggs, lightly beaten
Lay the eggplant slices out on paper towels and salt them generously. Let sit for at least 15 minutes or until beads of water gather on top of the slices. Dry the eggplant slices with paper towels. Lightly dredge the slices in flour, shaking off the excess. Pour the olive oil to a depth of 1/4 inch in a heavy skillet with high sides. Heat until the oil is hot but not smoking. Fry the eggplant slices in 1 layer, turning once as they brown and adding more oil as necessary. As the slices brown, remove with tongs to paper towels to drain, To assemble the timbale, arrange just enough eggplant slices in an overlapping radial pattern to cover the bottom of a 2-quart souffle dish; the eggplant will come partially up the sides. Place more eggplant slices, vertically, in a slightly overlapping fashion, up and over the sides of the dish, and overhanging the edge. Cover the bottom layer of eggplant with 3 to 4 tablespoons of the sauce. Sprinkle with a few tablespoons of grated Parmesan and shredded mozzarella, Cover the sauce with a layer of eggplant, cutting the pieces to fit if necessary. Continue layering with sauce, Parmesan, mozzarella, and eggplant until all the eggplant slices are used. End with eggplant, sauce, and Parmesan, no mozzarella. Make incisions with a knife through the layers of eggplant. Pour the beaten eggs over the layered eggplant, making sure the eggs seep through and around the layers. To create the bottom layer, fold over the eggplant slices from the sides. Bake in a preheated 350 oven for 40 minutes or until the egg is set and the timbale is bubbling hot. Let cool at least 15 minutes before unmolding. Un mold timbale onto a serving plate and serve at room temperature, Serves 8 to 10 as a vegetable, 6 to 8 as a main course.