1 lg. eggplant
1 doz. eggs
2 cans tomatoes
Fresh basil or fresh parsley
6 gloves of garlic
2 c. grated Italian cheese (Romano)
Frying oil & olive oil
Black pepper

Peel eggplant and slice very thin. Heat frying oil and fry to dark brown; lay on paper towel. Place tomatoes, garlic, olive oil, basil or parsley (chopped) together and boil slowly for about 1 hour; stirring occasionally, let thicken. Boil eggs until hard and slice thin.

In a platter with a well, place eggplant in a single layer butting into each other. Save enough for top layer. Pile sliced eggs over complete surface of eggplant. Top with cheese, tomato sauce, black pepper and cover with remaining eggplant.