EGGPLANT PARMESAN

2 medium eggplants
1 tablespoon salt
1 onion
3 garlic cloves
8 sprigs parsley
2 tablespoons oil
2 (16 ounce) cans tomatoes
2 teaspoons oregano
1/2 teaspoon sweet basil
salt and pepper to taste
1/3 cup dry red wine
2 tablespoons flour
4 tablespoons oil
1 cup shredded white cheese
1 cup grated hard cheese

Food Processor Directions: Peel and slice eggplants. Sprinkle lightly with salt and allow to stand 30 minutes. To prepare the sauce: Peel onion and garlic, cut into chunks, and place in the processor container. Add the parsley. Process until mixture is finely chopped. Heat 2 tablespoons oil in a frying pan. Add onion mixture and saute until golden. Drain tomatoes (reserve liquid for soup or beverage) and place in food processor, using steel blade. Process until puréed. Add to frying pan along with seasonings and wine. Simmer sauce for 25 to 30 minutes. Rinse the salt from the eggplant and pat dry. Coat the eggplant slices with flour and fry in 4 Tbsp (50 ml) oil until crisp and brown. Grease a large casserole. Place in it a layer of eggplant slices, cover with tomato sauce and top with some of the cheeses. Continue to layer, using all ingredients and ending with a layer of cheese. Bake at 350 °F (180°C) for 25 to 30 minutes.