6 to 8 sm. eggplants, about 4 inches long
1/2 c. olive oil
3 (8 oz.) cans tomato sauce
1 sm. onion, grated
1 sm. clove garlic, crushed
Salt & pepper
1 c. grated Parmesan cheese

Cut the eggplants in half lengthwise. Heat the olive oil in a skillet and saute the eggplant halves lightly until just beginning to soften. Arrange layer in a foil lined casserole. Top with half the cheese. Repeat eggplant layer, topping with remaining sauce, seasonings and cheese. Bake at 350 degrees for 25 minutes or until eggplants are tender.