Eggplant Layered Casserole with Provolone

Put eggplant slices in a colander, one layer at a time, sprinkling each layer with salt. Let stand for about 20 minutes to extract moisture. Rinse, and then dry with paper towels.

Preheat oven to 350 °F (180 °C). Spread eggplant slices on a non-stick cookie sheet. Brush with olive oil and bake 10 to 15 minutes, or until tender.

To make sauce, sauté onion and garlic in butter and oil for 5 minutes. Add tomatoes, sugar, salt and pepper. Bring to the boil, then reduce heat and cook about 10 minutes, or until sauce thickens. Chop basil leaves and add to sauce.

Place a layer of eggplant slices in an ovenproof dish 8 to 12 cm deep. Cover the first layer with Canadian Provolone cheese slices, tomato sauce and Canadian Parmesan cheese. Repeat the process until you've used up all the ingredients, then top with breadcrumbs. Bake in the oven 20 to 25 minutes or until nicely browned. Let cool 5 minutes before serving.