Instructions: Peel eggplants, slice in 1/2-inch slices and sprinkle with salt. Be sure to save out 2 slices to use in the sauce. Coat slices in flour and dip them in beaten eggs (slightly different from the American method, youll notice). Heat olive oil in a large skillet and brown the eggplant slices on both sides. Since all eggplant wont fit in the skillet, fry as many slices as will fit comfortably at one time. Set aside until sauce is made.

To prepare the sauce, heat 2 tablespoons of oil in saucepan. Chop onion coarsely and remaining two slices of eggplant into cubes. Fry onion and eggplant in oil until golden, about 3 minutes. Pour in tomato paste and 3 tomato-paste cans of water. Season with salt, pepper and crumbled-up basil leaves. Cook about 20 minutes over a low heat or until sauce looks rather thick and dense.

Preheat oven to 425 degrees and grease a large baking dish or casserole with a little of the remaining oil. Put a layer of fried eggplant slices in bottom of casserole; cover with layer of mozzarella cheese slices, a sprinkling of grated Parmesan cheese and some of the sauce. Add more layers until all ingredients are used.

Bake for 10 minutes, then turn oven down to 350 degrees and continue baking for 15-20 minutes or until much of the sauce has been absorbed. Signora Terenzi, interestingly enough, serves this lovely tasting casserole on the coolish side and has learned through experience that it serves 6 generously.

Note:
This recipe was taken from a magazine, probably one from an A&P grocery store in Brooklyn, N.Y., about 50 years ago.

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