1 lg. or 2 medium eggplant, sliced thin
1 lg. can whole tomatoes, cut in sm. pieces
1 lg. onion, chopped fine
1 medium bell pepper, chopped fine
1 c. grated Italian cheese
1/2 tsp. oregano
1/2 tsp. Italian seasoning
1/2 tsp. sugar
3 cloves garlic, chopped fine (or 1 tsp. minced garlic)
1 tsp. sweet basil
3 tbsp. olive oil
Sprigs of parsley (optional)

In medium size saucepan, add olive oil and heat. Add chopped onion and bell pepper. Saute until wilted. Add can whole tomatoes (while still in can, use knife to cut tomatoes in small pieces or use a food processor). Add sweet basil, oregano, and Italian cheese. Bring to boil and lower heat. Cook until liquid is boiled out. Stir constantly.

When sauce has reached a spreadable consistency, remove from heat. While cooking, season with salt and pepper. While sauce is cooking, slice eggplant thin. Fry in deep fat. Drain on paper towels that have been placed over a Kraft (brown paper) bag.

After all slices are fried and drained of oil, start layering a casserole dish with fried eggplant. On each layer of eggplant, spread tomato sauce and top with grated cheese. Continue layering until all is used. It is now ready to eat.

Optional: Top with sprigs of parsley.