Eggplant Parmegiana

To make marinara sauce, add 1/4 C. olive oil to a large Dutch oven or 5 quart heavy pot. Let the oil heat up some, then add the onions just to sweat them out. Then add the garlic , sautee for about 5 minutes on low then add the salt and pepper along with the chopped basil. Let the fresh basil cook a few minutes then add the puree and water. Bring to a slow boil then reduce and cook about 30-45 minutes.Slice the eggplant about 1/4-inch thick, leaving skin intact. Set up assembly line with egg wash, breadcrumbs mixed wtih parmesan, and flour in separate dishes. Dip the eggplant into the flour lightly, then into the egg wash then into the breadcrumbs. Set up a heavy frying pan with the 1 C. of light olive oil and heat under medium-high heat until a pinch of bread crumds dance in the pan, then it's ready to fry the eggplant. Drain eggplant on paper bags. Once all the eggplant is prepared, assmple by ladling 1 C. marinara into a 9x12-inch casserole. Add a single layer fried eggplant, then sprinkle some of the grated cheese and mozzarella. Add more marinare and continue with layers until all ingredients are finished, making sure to end with mozzarella.Prehead oven to 375 degrees. Cover casserole with foil and bake 45 minutes. Let casserole stand 15 minutes covered before serving.