Eggplant Parmigiana - cooking recipe

Ingredients

1 large eggplant, sliced in 1/8-inch pieces
2 cloves garlic, chopped
1 (No. 2) can tomatoes
1/2 onion (small), sliced
1/2 c. grated Parmesan cheese
1/4 c. olive oil

Preparation

Brown onion and garlic in 1/4 cup of olive oil.
Add canned tomatoes or 1/2 can of water.
Simmer in saucepan for 30 minutes. Wash, dry and slice eggplant crosswise.
Place in a bowl of salted water for 10 minutes.
Dry slices on paper towels.
Fry in hot oil until soft and light brown.
Place one layer of eggplant in baking dish.
Cover with sauce mixture; add cheese, then layer again and repeat until used up.
Bake at 300\u00b0 until browned, about 30 minutes.