2 c. olive oil
1 clove garlic, minced
1 lg. onion, chopped
5 c. canned Italian tomatoes
1/2 tsp. basil
Salt and pepper
1 c. flour
2 eggs, beaten
1 c. milk
2 med. eggplants, cut in 1/2 inch slices
1 c. grated Parmesan cheese
8 oz. Mozzarella cheese, diced
1/4 c. butter

Heat 1/4 cup oil in skillet. Saute garlic and onions until soft. Add tomatoes, basil, salt and pepper. Cook covered 30 minutes. Stir occasionally. Make batter with flour, eggs and milk. Dip eggplant (or veal) slices in it and fry in remaining hot oil until browned on both sides. Add more oil, if necessary.

Arrange alternate layers of eggplant, sauce and cheese in casserole. Sprinkle each layer with salt and pepper. Dot with butter and bake at 350 degrees for 30 minutes. Can be frozen for future use.