1 1/2 lb. zucchini or eggplant, sliced thinly, dry off

Melt in skillet:

2 tbsp. olive oil
2 tsp. butter

Dip dry zucchini in flour. Shake off excess flour and fry zucchini. Drain off oil. Can steam vegetables. In clean skillet, melt 2 tablespoon oil and 2 tablespoon butter on medium heat. Saute 1 large chopped onion, do not brown. Add to skillet:

2 cloves crushed garlic
1 tbsp. chopped parsley
Salt
Pepper
1/8 tsp. ground mustard
Fresh basil

Add:

1 (28 oz.) can crushed tomatoes

Cook 10 minutes. Remove from stove. In baking dish layer sauce, zucchini, sauce, zucchini, sauce. Pour ricotta mixture over this, do not stir. Bake 450 degrees for 20 minutes then 375 degrees for 25 to 30 minutes. Top should be browned.

RICOTTA MIXTURE:

2 lightly beaten eggs
1 c. Ricotta cheese
1 c. heavy cream
2 tbsp. grated cheese

Beat together.