1 med. size eggplant, peeled and sliced
1/2 c. olive oil
1/2 c. bread crumbs
Salt and pepper to taste
4 lg. tomatoes, peeled and chopped
2 cloves garlic, crushed
1/2 c. parmesan cheese

Simmer tomatoes with 3 tablespoons olive oil in a skillet until it thickens. Heat remaining olive oil in another skillet before mixing, combine garlic, crumbs, a and cheese. Dredge salted eggplant slices in crumb mixture and fry until tender in oil; then remove to casserole. Put tomato sauce and crumb mixture between layers and spread on top also.

Bake for 30 minutes at 325°F.