2-3 eggplants
2 eggs, beaten
1 c. bread crumbs
1 c. flour
Salad oil
1 onion, chopped
1 clove garlic, chopped
1 sm. can tomatoes
1/2 tsp. salt
1/2 tsp. basil
1/2 tsp. oregano
8 oz. mozzarella cheese

Pare eggplants, cut lengthwise in 1/2 inch slices. Sprinkle with salt and set aside for 20 minutes. Rinse and dry. Dip in beaten egg. Combine bread crumbs and flour. Coat eggplant slices with mixture. Saute in oil until brown and tender.

Combine remaining ingredients (except cheese) and simmer for 20 minutes. Spoon 1/2 of sauce in 10 x 12 inch baking pan. Arrange browned eggplant slices over this. Top with sliced mozzarella cheese. Spoon remaining sauce on top. Bake at 400 degrees for 20 minutes until golden brown.