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1 eggplant, peeled and sliced 1/4 inch thick
1 cup onion, sliced
1 clove garlic, crushed
2 tablespoons oil
2 tomatoes (or more if you like tomatoes), sliced 1/2 inch thick
2 teaspoons sugar
4 eggs
1 teaspoon dried basil
1 teaspoon dried oregano
salt to taste
8 ounces shredded mozzarella cheese
1/2 cup Parmesan cheese
parsley for garnish
Bring a large saucepan of salted water to a boil over medium-high heat. Add eggplant slices. Simmer five to 10 minutes until just tender but not mushy. Drain well and set aside. In same saucepan over medium heat, saute onion and garlic in oil (jalapenos, banana or bell peppers could also be added).
Layer eggplant and tomato slices alternately in a greased 12- by 8-inch baking pan, overlapping slightly. Sprinkle with sugar. Spread onion/garlic mixture over the top. Beat eggs in separate bowl and add seasonings. Pour this over eggplant, tomato and onion layers. Sprinkle evenly with cheeses. Bake, uncovered, at 375 degrees for 35 to 40 minutes. Garnish with parsley. Serves six.[[In-content Ad]]

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