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1. Preheat the oven to 400°F. Choose a shallow 1½- to 2-quart baking dish that is attractive enough to serve from and rub it with oil.
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2. Sprinkle both sides of the eggplant slices with salt (to draw out their moisture) and spread them out in one layer on a platter or board.
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3. After 20 to 30 minutes, pat the eggplant dry with paper towels. Dip each slice in flour and shake or brush off the excess.
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4. In a heavy 10- to 12-inch skillet, heat ¼ cup of olive oil until a light haze forms over it and brown the eggplant slices a few at a time, working quickly to prevent them from soaking up too much oil.
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5. If the oil cooks away, add more. As the eggplant browns, transfer the slicesto fresh paper towels to drain.
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6. Now pour ¼ inch of the tomato sauce into the oiled baking-and-serving dish. Spread the drained eggplant slices over the sauce, top them with a layer of mozzarella cheese, and sprinkle over it part of the grated Parmesan cheese.
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7. Repeat with 1 or 2 more layers (depending on the capacity of the baking dish), but be sure to finish up with layers of the tomato sauce, mozzarella and Parmesan.
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8. Cover the dish snugly with foil and bake in the middle of the oven for 20 minutes. Remove the foil and bake uncovered for 10 minutes longer.
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OPTIONAL:
Put the dish under a hot broiler for a few seconds to brown the cheese on top, but do not overcook it or the cheese will become rubbery. Serve directly from the baking dish.
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