Eggplant Parmesan - cooking recipe

Ingredients

1 large onion, chopped
3 cloves garlic, minced
2 Tbsp. olive oil
6 c. peeled, seeded and coarsely chopped tomatoes (about 12)
3/4 tsp. dried basil, crushed
1/2 tsp. salt
1/4 tsp. pepper
3 beaten eggs
1/3 c. all-purpose flour
cooking oil
1 large eggplant, peeled and cut into 18 (1/4-inch thick) slices
1/2 c. shredded Mozzarella cheese
1/2 c. shredded Monterey Jack cheese
1/2 c. grated Parmesan cheese

Preparation

Cook onion and garlic in 2 tablespoons oil until tender.
Add tomatoes, basil, salt and pepper.
Simmer, uncovered, 30 minutes or until slightly thickened, stirring occasionally.