2 eggplants
1/2 c. flour
1 or 2 eggs (as needed), slightly beaten
1/2 tsp. salt
1/2 tsp. pepper
1 c. olive oil
2 oz. Parmesan or Romano cheese, grated
1 lb. Mozzarella cheese, sliced thin

TOMATO SAUCE FOR EGGPLANT PARMIGIANA:

1 sm. onion
2 cloves garlic
4 tbsp. olive oil
1 (16 oz.) can plum tomatoes
1/2 can tomato paste
1 c. water
1 tsp. sugar
1 tsp. basil leaves, chopped
Salt and pepper to taste

Preheat oven to 400 degrees. Pare eggplant and cut into thin slices. Sprinkle each slice with salt and pile slices on a plate; cover with weight to draw out juice. Let stand in this manner for about 1 hour. Next, flour eggplant slices and dip into beaten egg seasoned with salt and pepper. Fry in olive oil until slices are golden brown on both sides. Drain on paper towel. Place layer of fried eggplant in casserole, cover with sauce, sprinkle with grated cheese, and cover with a layer of Mozzarella; repeat layers. Bake in hot oven for 15 minutes and serve hot. Serves 4 to 6.