1 1/2 lbs. eggplant
1 lg. onion
2 med. tomatoes
Flour
Olive oil or oil & butter mixed
1 tsp. basil
1/2 c. grated Parmesan cheese
Salt & pepper

Peel the eggplant and cut into 1/2" slices. Peel and slice the onion and tomatoes. Dip the eggplant slices in flour seasoned with salt and pepper and saute quickly in hot oil; or oil and butter mixed, until browned on both sides. Saute the onion slices quickly.

Oil or grease a casserole and put a layer of the browned eggplant slices in the bottom. Top with a layer of onion and then a layer of sliced tomatoes. Season with salt and pepper and a pinch of basil. Repeat the layers until all the ingredients are used. Top with crumbs and grated Parmesan cheese mixed and pour the oil and butter from the skillet over the casserole. Add more oil or butter if it seems too dry. Bake in a casserole in a 350 degree oven for 20 to 30 minutes or until browned on top and done through.