Eggplant3 Small
 Onion1 Large
 Oil1 1⁄2 Cup (24 tbs)
 Italian style canned tomatoes4 Cup (64 tbs)
 Garlic1 Clove (5 gm)
 Basil1 Teaspoon
 Grated parmesan1 Cup (16 tbs), grated
 Mozzarella cheese8 Ounce
 Salt To Taste
 Pepper To Taste
 Batter4 Cup (64 tbs) (Made From Little Flour And Milk)

Nutrition Facts

Serving size: Complete recipe

Calories 6428 Calories from Fat 3938

% Daily Value*

Total Fat 446 g686.3%

Saturated Fat 96.9 g484.7%

Trans Fat 0 g

Cholesterol 289 mg

Sodium 5027.9 mg209.5%

Total Carbohydrates 492 g163.9%

Dietary Fiber 59.5 g237.8%

Sugars 74 g

Protein 146 g291.1%

Vitamin A 187% Vitamin C 228.3%

Calcium 304% Iron 100.1%

*Based on a 2000 Calorie diet


Heat 1/4cupoil in skillet and saute chopped onion and minced garlic until soft.
Add tomatoes, basil, salt and pepper.
Simmer gently covered, for 30 minutes stirring occasionally.
Peel eggplant and slice in 1/2 in.
Dip in batter and fry in re- maining oil until browned on both sides, adding more oil after each frying.
Arrange alternate layers of eggplant, cheeses and tomato sauce in greased carsserole, sprinkling each layer with salt and pepper.
Dot with butter and bake at 350° for 30 mins.