Ripe eggplant
Salt
Olive oil (1/2 inch deep in skillet)
Eggs (1 or more, depending on quantity of eggplant)
Tomato sauce
Cinnamon-sugar mixture (1 part cinnamon - 3 parts sugar)
Parmesan cheese
Fresh sweet basil (if available)

Peel eggplant; slice lengthwise in 1/4 inch slices. Arrange in layers on a large dish, salting each layer. Cover with another flat dish and weight it down with a heavy object. Drain liquid from salted eggplant occasionally. Just before ready to fry, squeeze remaining liquid from slices. In heavy skillet, preheat olive oil until very hot. Lightly brown eggplant on each side; drain on paper towels. Beat egg slightly with 2 tablespoons water. Dip each slice in egg, then refry in hot oil. Add more oil if necessary. Drain on paper towels. Line bottom of casserole with tomato sauce. Add layer of eggplant. Sprinkle with cinnamon-sugar mixture. Next sprinkle with cheese and tomato sauce. Repeat with layer of eggplant, etc. When ready to serve put casserole in 350 degree oven until hot and bubbly. Garnish with fresh basil leaves.

SIMPLE TOMATO SAUCE FOR EGGPLANT MILANESE:

1 lg. can imported Italian plum tomatoes
1 sm. onion
4 tbsp. olive oil
Sweet basil

Heat oil. Add onion; brown. Add strained tomatoes. Let simmer for 1/2 hour. Salt to taste. Add basil while sauce is simmering.