Eggplant Parmesan

1 medium eggplant
1 small onion, chopped
1 clove garlic, minced
2 teaspoons olive or vegetables oil
1 (15 oz.) can tomato sauce
1 tablespoon parsley, minced
½ teaspoon salt
½ teaspoon oregano
½ teaspoon basil
frying oil
? cup Parmesan cheese
3 slices or more mozzarella cheese




Peel and slice eggplant. Sprinkle with salt. Weight down with a plate; set aside an hour.
In a sauce pan, sauté onion and garlic until tender but not brown. Add tomato sauce, parsley, salt, oregano, and basil. Simmer, covered, 10 minutes.
Rinse eggplant slices and dry. Coat lightly with flour; shake off excess.  Fry until golden. Drain on absorbent paper.
Place a layer of eggplant slices in a baking dish. Cover with some sauce and sprinkling of Parmesan cheese. Repeat; end with sauce. Place mozzarella slices on top. Bake in 375 degree F oven until eggplant pierces easily with a fork- about 30 minutes. 4-6 servings.