1 med. eggplant, peeled
Salt
3/4 c. fine bread crumbs
1 stick butter
2 lg. onions, sliced
Pepper
2 to 3 tomatoes, peeled and sliced
1/2 tsp. sugar
1 tsp. crumbled basil
Mozzarella cheese slices
2 tbsp. Parmesan cheese

Wash eggplant; wipe dry and cut crosswise into half inch slices. Fit these into buttered or oiled 13 c 9 inch baking pan. Sprinkle lightly with salt and bread crumbs and dot with butter. Cover with layer of sliced onion and sprinkle lightly with pepper and more bread crumbs; dot with butter.

Cover with sliced tomatoes and sprinkle with a little salt, sugar, basil, and bread crumbs; dot with butter. Cover pan and bake in a 350 degree oven about 20 minutes. Remove from oven; cover with a layer of sliced Mozzarella cheese and sprinkle with Parmesan cheese and bread crumbs over all. Dot with butter. Bake 10 more minutes until mixture is delicately browned and bubbly. Serve hot.