Eggplant Parmesan

"I'd never had this except in inferior coffee-shop entrees, with the cheese just glopped on top and half-cold anyway. I had to serve this to a guest yesterday, but I had made it 2 days in advance, finding that this kind of thing gets better when the flavours have some time to blend. But I barely was able to save enough for two people, because it was so delicious that I could not resist having some beforehand. I used the egg-and-breadcrumb batter for the eggplant, and this was marvelous for the rich flavour. This is the kind of thing that needs to be garlicky, and that makes it even richer with the 2 cheeses. I wonder if Kasseri cheese might be very good, with its smokier and more aggressive flavour, as well. I may try it. But I made a couple of changes that I think may be responsible for a better result than the recipe exactly as it reads. I sauteed about 8 cloves of minced garlic in olive oil and put those in the layers as well as garlic pepper. Also, I used Fresh Basil. I see nothing at all in Dried Basil, Basil dries worse than any other spice. I also use a huge amount of basil, because the flavour is easily lost. Most recipes don't call for nearly as much basil as I use, but they should, and things like Rigatoni with Sweet Sausage and Garlic and Bucatoni alla Amertricciana are made a thousand times better if you add several cups of chopped fresh basil in the last 5 minutes of making the sauce. This large amount of fresh basil is very good in an elaborate type of lasagna too."