2 med. eggplants
About 3 tomatoes, chopped
About 3/4 of red onion, chopped
Basil
Salt and pepper
Olive oil, Mozzarella cheese and Parmesan cheese

Cut and peel eggplant. Salt both sides and drain for 1 hour. Coat with flour. Fry until golden.

Mix tomatoes, red onion, basil, salt, pepper and olive oil (small amount) on bottom of a casserole dish. Put a layer of fried eggplant then tomato, Mozzarella cheese and Parmesan cheese. Repeat layers. End with Parmesan cheese and Mozzarella. Bake at 350 degrees until heated through.