2 c. olive oil
1 garlic clove, chopped
1 c. onions, coarsely chopped
1 qt. canned Italian tomatoes, drained & chopped
1/2 tsp. basil
1/4 tsp. salt
1/4 tsp. white pepper
1 egg
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. brandy
2 med. eggplants, peeled & cut into 1/2" thick slices
1/4 c. flour
1 c. Parmesan cheese, grated
6 oz. Mozzarella cheese, thinly sliced

Pour 1/4 cup olive oil into a large skillet, reserving the rest. Heat the oil and saute the garlic and onions until transparent. Put in the chopped tomatoes, basil, salt and white pepper, mix well and cook for 1/2 hour, stirring occasionally.

Beat the egg white 1/4 teaspoon of salt, 1/8 teaspoon of pepper and the Punt e Mes. Dip the eggplant slices into the egg mixture and flour well. Add the remaining oil to another skillet and heat to a simmer. Fry the eggplant slices in the oil until browned on each side. Butter a large baking dish and lay the fried eggplant in it. Cover with the sauce, sprinkle thickly with the Parmesan cheese and cover each with slices of the Mozzarella cheese. Bake in a preheated 350 degree oven for 30 minutes, until cheeses are melted and very light in color. Serve hot. Serves 6.