Italian Eggplant Parmigiana

• 2 medium size eggplant (about 1 1/4 lb. each), washed and stemmed
• salt
• 1 large onion, chopped (1 c.)
• 1 c. vegetable or olive oil (approximately)
• 1 can (6 oz.) tomato paste
• 2 1/4 c. water
• 1 tsp. basil
• 1/2 tsp. oregano
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 c. all-purpose flour (approximately)
• 3 eggs
• 3/4 lb. Mozzarella cheese, sliced
• 1 c. grated Parmesan cheese

1. Cut eggplant crosswise into slices about 1/4 inch thick.
2. Pat into a colander; sprinkle with salt.
3. Leave to drain 30 minutes. Wipe dry with paper toweling.
4. Saute onion in 2 tablespoons of the oil in a large skillet until tender.
5. Stir in tomato paste, water, basil, oregano, 1 teaspoon salt and the pepper.
6. Cook slowly, uncovered, 20 minutes, stirring occasionally.
7. Remove from heat. Dust each eggplant slice with flour; dip in beaten eggs.
8. Fry on both sides in hot oil in another skillet until soft and golden, adding more oil as needed.
9. Drain on paper toweling.
10. Line a 2 1/2-quart shallow baking dish with a little of the tomato sauce. Arrange a layer of eggplant slices over it.
11. Cover with a layer of Mozzarella slices, more sauce and sprinkling of grated cheese. Repeat layers to use all ingredients.
12. Bake in a moderate oven (350u0b0) for 30 minutes until eggplant is tender and golden on top. Garnish with fresh, if you wish.
13. Makes 8 servings.

eggplant, salt, onion, vegetable, tomato paste, water, basil, oregano, salt, pepper, flour, eggs, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503507 (may not work)