3 lg. eggplants (approx. 3 lbs.)
1 (1 lb. 12 oz.) can peeled tomatoes (Progresso)
1 1/2 c. water
Salt, as needed
1 lg. clove garlic
Olive oil for frying (or other vegetable oil)
1 c. freshly ground Parmesan cheese

Wash eggplants; slice them 1/2" slices; sprinkle slices lightly with salt and place them in colander to drain. Place 2 tablespoons of oil in a 3 quart saucepan; add 1 clove of garlic pressed or finely minced; heat and when the garlic browns and add 1 can of peeled tomatoes and 1 1/2 cups of water. Bring mixture to a boil then let simmer, uncovered for 20 to 30 minutes. Fry eggplants in hot oil browning both sides. Place eggplants in layers in Corningware 10" skillet serving, topping each layer with tomato sauce and generous sprinkling of Parmesan cheese. Bake in 350 degree oven for 20 minutes. May be served hot or cold.

Serves 8.