2 cups olive oil
1 clove garlic, finely minced
1 cup chopped onions
5 cups drained and chopped Italian tomatoes, fresh or canned
1/2 teaspoon dried basil
salt and freshly ground black pepper to taste
2 tablespoons flour
1 whole egg, beaten
2 eggplants, peeled and cut into 1/3 inch slices
1 cup grated Parmesan cheese
1/2 cup diced mozzarella cheese
Heat 1/4 cup of the olive oil in a heavy skillet, add the garlic and onions and
saute until the onion is transparent.
Add the tomatoes, basil, salt and pepper and cook, stirring
occasionally, 30 minutes.
Preheat oven to moderate 350F.
Combine the flour, egg and 1/4 teaspoon salt. Dip the
eggplant slices in the batter and fry in the remaining oil until lightly browned
on both sides.
Place alternate layers of eggplant, sauce and cheeses in a
large casserole. Dot the top with butter and bake 30 minutes.