1 1/2 lbs. eggplant
1/4 c. olive oil
2 c. tomato sauce
1/2 lb. Monterey Jack cheese, sliced thin
1/2 c. grated Parmesan cheese
1/2 onion, sliced thin
2 tsp. basil

Peel eggplant and slice in 1" slices. Sprinkle with salt and spread out on a paper towel. After 30 minutes pat slices dry. Dip each slice into flour and shake off excess. Heat oil and brown eggplant slices. Drain on paper towel. Grease 2 quart baking dish and pour 1/2 cup tomato sauce on bottom. Spread eggplant and onion over sauce. Top with cheese, Parmesan and basil. Top with tomato sauce. Repeat layers with tomato sauce and cheese, ending on top. Bake 30 minutes at 350 degrees or until eggplant is tender. Serves 6.