1 lb. eggplant, approximately
1 med. onion, chopped
1/4 c. olive oil
2 c. crushed tomatoes
1/2 c. water
Basil, parsley, oregano
1/2 lb. chopped prosciutto
2 eggs
Flour
Parmesan cheese
Salt and pepper
Corn oil or peanut oil
Mozzarella cheese

Saute onion in olive oil; when onion wilts, add tomato, water, basil, parsley, oregano and salt and pepper to taste. Simmer about 20 minutes. Beat 2 eggs and 2 tablespoons Parmesan cheese. Dip eggplant pieces (1/8 inch slices) into egg mixture and then dust with flour. Heat oil to hot and drop slices of eggplant into hot oil. Cook until eggplant is lightly browned. Cook all eggplant. Pour some tomato mixture onto bottom of 9 x 12 casserole dish. Add layers of cooked eggplant, tomato mixture, grated Parmesan cheese, Mozzarella cheese and prosciutto. Pour any extra sauce and cheese on top of final layer of eggplant. Cover and bake at 400 degrees for 20 minutes.