Eggplant - cooking recipe

Ingredients

1 or 2 ripe eggplant (black; look semi-rotten)
olive oil
Mozzarella cheese, sliced
fresh grated Romano/Parmesan blend
whole pear shaped tomatoes (2 cans) Italian flavored
1 onion, chopped
basil
dash of sugar
dash of salt
fresh garlic

Preparation

Slice eggplant\tlengthwise
(1/4-inch slices), salt and let drain in
colander for 20 minutes. Rinse, pat dry, arrange on cookie sheet
and
lightly brush with olive oil (use pastry brush).
Broil until
light brown;\trepeat on other side.
Set aside.
In a
heavy frypan saute onions in 2 tablespoons olive oil until limp.
Add
2
cloves
garlic,
chopped,
both
cans tomatoes, 2 tablespoons
basil,
dash
of sugar and salt.
Add any leftover wine in fridge and cook 15 to 20 minutes.\tCut up tomatoes if too
large.
In
an
attractive
shallow casserole dish, dribble olive oil
and 2 large spoonfuls of sauce on the bottom. Place one
layer
of eggplant covering bottom of dish. Place sliced Mozzarella
on each slice.
Top with fresh grated cheese and a dab of sauce.\tPlace remaining eggplant slices on top, matching sizes.
Top
with
remaining\tsauce and sprinkle with grated cheese.
Cook
at
350\u00b0 for 30 minutes or until it looks done.
Serve leftovers the following day in hoagie roll, delicious!\t (with\tmayonnaise,
lettuce,
fresh
tomatoes\tor plain).