1 eggplant
Sliced Monterey Jack cheese
1 egg
Parsley
Flour
Grated hard cheese
Salt and pepper to taste
Bread crumbs

SAUCE:

1 can hot sauce
Oil
1 sm. onion
Salt and pepper to taste

SAUCE: Slice and fry onion in oil in small saucepan until soft and yellow. Add hot sauce, salt and pepper and let simmer for 30 minutes; 1/2 tomato can of water may be added 15 minutes after cooking.

EGGPLANT: Peel and slice rounds of eggplant about 3/4 inch thick and cut again in halves. Beat egg with a small amount of water. Dip eggplant in flour; then in egg and coat with bread crumbs to which salt, pepper and parsley have been added. Fry eggplant in oil until lightly browned on both sides. Place eggplant in square casserole or pan.

Cover with the sauce and sprinkle with the grated cheese. Place slices of Monterey Jack on top and bake in 400 degree oven for 45 minutes. Serve with green salad and garlic bread. Will serve 4 generously.