1 large eggplant (about 1lb-1½lbs.), peeled (optional) and sliced into ¼-inch rounds
½ cup all-purpose flour
2-2½ cups vegetable or canola oil
6-8 fresh basil leaves, washed and dried thoroughly
½ pound fresh mozzarella, patted dry and thinly sliced
¼ cup grated Parmigiano Reggiano
Pat of unsalted butter, for smearing the baking dish
Simple Tomato/Marinara Sauce (recipe follows)

For the Simple Tomato Sauce:

I am giving you the recipe to make this sauce from scratch, which is very easy and comes together quickly, but feel free to use a good-quality jarred marinara sauce if you prefer.

2-3 garlic cloves
2 T. extra-virgin olive oil
2 15oz. cans crushed tomatoes (with their juice)
½ tsp. salt
¼ tsp. pepper