Eggplant Parmigiana

Source: Mom

Olive oil or vegetable oil
1 garlic clove, minced
1 large onion, chopped
5 cups canned tomatoes
1/2 tsp. dried basil
Salt and pepper to taste

1 cup flour
2 eggs, beaten
1 cup milk
1 medium eggplants, cut into 1/2 - 1 inch slices
1 cup grated Parmesan cheese
8 oz. Mozzarella cheese, diced
1/4 cup butter or margarine

Heat 1/4 cup of oil in skillet. Saute garlic and onion in it until soft. Add tomatoes, basil, salt and pepper. Cook, covered, stirring occasionally, for approximately 30 minutes.

Make batter, combining flour, eggs, and milk. Dip eggplant slices into batter and fry slices in shallow oil until just browned on both sides. Add more oil as necessary. Arrange alternate layers of eggplant, sauce, and cheese in casserole, sprinkling each layer with salt and pepper; dot with butter. Bake at 350 degrees for 30 minutes. Makes 6 - 8 servings.