4 lg. size eggplants
1 can peeled tomatoes
1 can tomato paste
2 onions
Olive oil
3 tbsp. grated Parmesan cheese
1 egg
Garlic
Bay leaf

Peel eggplants; cut lengthwise in fairly thin slices. Soak in salt water for half an hour or more. Drain and dry. Fry few at a time in hot oil. Mince onion, saute a little; add garlic and bay leaf; let cook until it has the leaf consistency of a spaghetti sauce.

Place the fried slices of eggplant in a Pyrex dish in layers. Cover each layer with the sauce and sprinkle with cheese and a few teaspoons of a beaten egg.

Finally sprinkle 2 tabelspoons olive oil and bread crumbs on top and and bake for 20 minutes in moderate oven. Serves six.