1 lg. or 2 sm. eggplants, sliced thin
1 c. grated white sharp Cheddar cheese
1 sm. can Parmesan cheese
2 med. tomatoes or 1 can Hunt's whole drained
6 tbsp. flour
3 c. milk
1 egg
1 1/2 oz. sherry
Olive oil for eggplant
Salt and pepper to taste
Basil and fennel seeds
1/2 stick butter
2 med. onions
Bread crumbs

Make white sauce using butter, flour, milk, salt, and pepper to which the egg, sherry, basil (chopped), and fennel seeds are added. Cool. Saute thinly sliced eggplant, lightly salted in olive oil along with a few slices onion until all is cooked. Layer eggplant in casserole dish with onion and few slices of tomato and Cheddar cheese and sauce. Continue until dish is filled. Top with a few finely grated bread crumbs and Parmesan cheese. Bake 45 minutes or a bit longer until eggplant when tested with fork is tender in 300 degree oven. Can be prepared the day before. Delicious served with broiled chicken or cold sliced meats. Serves 8.