1 lg. eggplant
3 tbsp. salad or cooking oil
2 med. onions
2 qt. cut up tomatoes
Salt and pepper to taste
A pinch of crushed hot pepper
Grated Romano or Parmesan cheese

Cut off the stem and bottom ends of eggplant. Slice eggplant across into 1/2 inch slices. Salt both sides of the slices and place in basin or large dish. The salt will remove much water in the eggplant. Then start the sauce.

Saute chopped onion in oil but do not brown. Add tomatoes, salt, pepper and hot pepper. Cook over medium heat, stirring occasionally to prevent sticking or burning, about 1 hour or until quantity is reduced to about half.

When the sauce is ready, take each slice of eggplant and gently press between paper towels to remove water left in slices. Flour each side and pat flour into eggplant; shake off excess flour. Fry the slices in hot oil, one layer at a time, until golden brown on each side. Drain on paper towels.

When eggplant is ready, butter your baking dish well with butter. Put a thin layer of sauce in the bottom of the baking dish. Add a layer of fried eggplant and spoon sauce on each slice to cover; add a tablespoon of the grated cheese on each slice. Start another layer and do the same way. Any sauce left can be spooned in the dish between layers. Cover and bake about an hour at 325 degrees or until done.