2 lg. eggplants
1 onion
1/2 lb. ground beef
1/2 lb. ground pork
Bay leaves (3 sm.)
Olive oil
1 lg. Mozzarella
3 cans crushed tomatoes
1 can tomato paste
1 lb. egg noodles

SAUCE: Brown onions in olive oil. Add 1/2 pound ground beef and 1/2 pound ground pork and let it simmer until brown. Add 3 cans crushed tomatoes, bay leaves, salt, pepper to taste. Stir and cover for 2 1/2 hours at a simmer. After 2 1/2 hours, add can of tomato paste and cook for 2 more hours.

Cut 2 large eggplants into 1/4 inch slices (leave skin on). Dip eggplants in a bowl with a mixture of 1/3 cup milk and 3 eggs and then in bread crumbs. Fry eggplants in olive oil until lightly browned. Oil a 13 x 9 inch baking dish with olive oil. Cook egg noodles as directed and drain.

Place a layer of egg noodles on bottom of baking dish, then a layer of eggplant, cover eggplant with sauce, then Parmesan cheese. Another layer of noodles, eggplant sauce and Parmesan cheese. Repeat and top off with sliced Mozzarella cheese. Cover with aluminum foil, form a tent so Mozzarella cheese doesn't stick. Cook in a 350 degree oven for 20 minutes, then remove foil and allow Mozzarella to melt.