1 eggplant, about 1 lb.
1 med. onion, chopped
1/4 c. olive oil (or 1/2 oil, 1/2 butter)
1 1/2 c. scalded, chopped tomatoes
1/2 c. water
1 tsp. dried basil
1 tsp. chopped parsley
1 tsp. oregano
Salt and fresh ground pepper
2 eggs
Grated Parmesan
Flour
3/4 c. cubed Mozzarella

Preheat oven 400 degrees. Cut eggplant in 1/8 inch slices and set aside. Saute onion in oil. When onion wilts add tomato, water, basil, parsley, oregano and salt and pepper to taste. Simmer uncovered, over low heat for 20 minutes.

Beat eggs with 2 tbsp. of Parmesan cheese. Dip eggplant in flour, then into egg. Heat oil very hot. Drop each slice of eggplant, one at a time.