Peel, slice and layer eggplant in a bowl of water. Put something heavy on top. Let sit 2 or 3 hours. Pour off water. Squeeze between paper towels. Make batter of 2 eggs and 1 tablespoon grated cheese. Dip each slice in batter. Then in flour. Fry in large frying pan to which 3 tablespoons of oil have been added. Make sure pan is hot (medium high).

SAUCE:

1 lg. can Italian crushed tomatoes
1 onion
1 clove garlic
Dash of allspice and crushed cloves
Salt and pepper to taste
1 tbsp. olive oil

Preparation: Brown garlic and onion (sliced) in oil. Add rest of sauce ingredients. Cook for 1 hour. Add 1/2 cup water - stir and cook for 5 minutes longer.

Layering: Begin with sauce on bottom of casserole dish, then eggplant, sauce, grated cheese. Continue until eggplant is used up. Top should have sauce and grated cheese. Bake at 375 degrees for 25 minutes.

NOTE: Eggplant should be fried until brown, but not burned - watch carefully.

Buon appetito!