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EGGPLANT & TOMATO BAKEIngredients:2-3 eggplants3 tsp. salt1/4 cup flour2/3 cup oil2 onions, chopped1 - 8 oz. can tomatoes1 tsp. dried basil1/2 tsp. oregano, dried1 tsp. sugar1/4 tsp. black pepper8 oz. mozzarella cheese1/4 cup parmesan cheese1/4 cup tomato pasteMethod:Slice eggplants into 1/2" slices; sprinkle with 2 tsp. salt. Roll slices, moistened, in flour. Fry slices in heated oil, in a skillet until brown on each side. Drain. Add onions, tomatoes, remaining salt, tomato paste, basil, oregano, sugar and pepper to oil remaining in skillet and cook for 10 minutes. Cool slightly, blend mixture or push through a strainer. Place half the mixture in a greased baking dish. Add a layer of eggplant slices and a layer of cheese slices. Top with remaining tomato mixture and sprinkle top with cheese. Bake at 400 degrees for 20 minutes. Yield: 4 servings