3 med. eggplants
1 lg. carrot
1 stalk celery
1 lg. onion
6 beef or chicken bouillons
2 (16 oz.) can tomatoes, peeled
1 (6 oz.) can tomato paste
Parmesan cheese
Flour
Salt and pepper to taste
Oil

Slice eggplant lengthwise, about 3/4 inch. Put them on a plate, sprinkle with salt each slice, set aside for 2-3 hours.

SAUCE: In a pot, put all ingredients (cut up fresh vegetables first), except cheese. Cook for about 1/2 hour to 45 minutes. When cool, puree in blender.

EGGPLANT: Squeeze excess water from eggplant. Flour it and fry for only a couple of minutes each side.

In baking pan, cover with eggplant, sauce and cheese. Do the same until ingredients are finished. Bake at 375 degrees for about 1/2 hour. Let stand about 15 minutes.

Use male eggplant which has less seeds and taste better. To identify, check bottom of it, male has a circle shape, female an oblong shape.