4 lbs eggplant

2½ lbs tomatoes, blanched, peeled, chopped

½ onion, minced

abundant basil

olive oil

2 eggs, beaten

¾ lb fresh mozzarella cheese

½ c parmesan cheese, grated

Drain tomatoes well, cook with onion and sprig of basil, until soft.  Drain again and mill, salt to taste.  Mix 2/3 c tomato sauce with eggs.

Peel eggplants, cut ¼ inch slices, salt and let set for 2 hours.  Rinse and pat dry.  Fry in smoking oil until lightly brown, drain on toweling. 

Mince remaining basil.  Cut mozzarella into thin slices, then cut into strips.

Spread 3 Tbsp sauce in oven proof dish.  Arrange a third of eggplant over sauce, overlapping slightly, cover them with 2 Tbsp grated cheese, basil, egg sauce, half mozzarella.  Repeat with another layer.  Top with third layer of eggplant, covering with remaining grated cheese and egg sauce (use remaining tomato sauce if necessary to cover)

Bake in 325° oven, 1 hour.  Cool slightly before cutting.