1 eggplant
2 eggs
3/4 c. flour
1/4 c. milk

SAUCE:

1 (30 oz.) can tomatoes (or fresh tomatoes)
1 lb. shredded cheese
1 med. onion
1 sm. can tomato sauce

Dice tomatoes and onions in pan, add tomato sauce. Season with salt, pepper and garlic powder. Simmer for about 1 hour, until sauce thickens.

Slice eggplant about 1/4 inch thick or thinner and salt lightly. Heat frying pan to about 300 degrees with about 1/8 inch oil in bottom. Beat 2 eggs and milk with fork in bowl. Sift flour in pie pan. Coat each slice of eggplant with flour, dip in egg mixture and fry slowly until cooked and browned.

Put one tablespoon of sauce over each slice of eggplant and sprinkle with shredded cheese. Heat in warm oven to melt cheese.