2 c. olive oil
1 clove garlic
1 c. chopped onions
5 c. drained, chopped Italian tomatoes
1/2 tsp. dried basil
Salt & pepper to taste
butter
2 tbsp. flour
1 egg, beaten
2 eggplants, peeled & cut into 1/2" slices
1 c. grated Parmesan cheese
1/2 c. Mozzarella cheese

Heat 1/2 cup olive oil in heavy skillet, add garlic and onions. Saute until onion is transparent. Add tomatoes, basil, salt and pepper. Cook 30 minutes. Preheat oven to 350 degrees. Combine flour, egg and 1/4 teaspoon salt. Dip eggplant in butter and fry in the remaining oil until lightly browned. Place alternate layers of eggplant sauce and cheese in casserole. Dot top with butter and bake 30 minutes.