|Oil||1 1⁄2 Cup (24 tbs)|
|Italian style canned tomatoes||4 Cup (64 tbs)|
|Garlic||1 Clove (5 gm)|
|Grated parmesan||1 Cup (16 tbs), grated|
|Mozzarella cheese||8 Ounce|
|Batter||4 Cup (64 tbs) (Made From Little Flour And Milk)|
Heat 1/4cupoil in skillet and saute chopped onion and minced garlic until soft.
Add tomatoes, basil, salt and pepper.
Simmer gently covered, for 30 minutes stirring occasionally.
Peel eggplant and slice in 1/2 in.
Dip in batter and fry in re- maining oil until browned on both sides, adding more oil after each frying.
Arrange alternate layers of eggplant, cheeses and tomato sauce in greased carsserole, sprinkling each layer with salt and pepper.
Dot with butter and bake at 350Â° for 30 mins.