1 eggplant
1/2 c. chopped basil
1/2 c. grated Italian cheese
1 (15 oz.) can crushed tomatoes
2 eggs, beaten
1 onion
2 cloves garlic, minced
1 whole Mozzarella cheese, grated

Peel, slice, and saute eggplant in cooking oil. Add basil and grated cheese; set aside. Saute onion and garlic; add crushed tomatoes. Add eggs slowly, stirring constantly.

In Pyrex pan place half of tomato mixture; add eggplant and other half of tomato and top with grated Mozzarella. Bake 1 hour at 350 degrees.