2 sm. eggplants
1/2 c. olive oil
1/4 c. chopped parsley
1 tbsp. minced fresh basil
Salt & pepper
3 fresh tomatoes, peeled & sliced
1 sm. onion, minced
2 egg yolks
1 c. milk
3/4 lb. mozzarella cheese, sliced

Wash and dry eggplant. Remove green tip and a small slice from the bottom. Split into quarters lengthwise and slice into 1 inch pieces. Sprinkle with salt. Place slices in non-metal colander which has been placed over a bowl. Let stand for 30 minutes. Rinse slices under cold water and dry thoroughly on paper towels.

Heat olive oil and saute eggplant slices on both sides until golden. Remove and set aside. Preheat oven to 350 degrees. Put eggplant slices in greased baking dish. Sprinkle with parsley, basil, salt and pepper to taste. Add slices of tomato and minced onion. Mix egg yolks and milk; pour over eggplant. Top with cheese slices. Bake in top of oven for 40 minutes until top is brown and cheese is melted.