Baked Eggplant - cooking recipe

Ingredients

few slices onion
oil
2 (8 oz.) cans tomato sauce
1 large or 2 small eggplant
2 Tbsp. salt
2 eggs
2 Tbsp. milk
2 Tbsp. grated cheese (Romano or Parmesan)
little salt and pepper (more as needed)

Preparation

Fry chopped onion in a little oil until light brown.
Add tomato sauce and simmer for 30 minutes; set aside.
Peel and slice eggplant.
Soak slices in 2 quarts of cold water with 2 tablespoons salt for 5 minutes.
Drain and squeeze slices to remove water.
Set aside.
Scramble the eggs, with milk, grated cheese, salt and pepper.