Pare eggplant. Slice 1/4 inch thick. Dip each slice in beaten eggs, roll in crumbs combined with cheese, pepper, and salt. Heat 1 cup oil in fry pan. Fry eggplant until golden brown. Drain on unglazed paper. In ungreased baking dish put some tomato sauce, then layer of eggplant and sprinkle with grated cheese [see the tomato sauce recipe, below]. Repeat until all ingredients are used. Bake in moderate oven (350°F) for 20 minutes. Remove and let stand about 10 minutes. Serves 4.
Tomato sauce:
Fry garlic in oil until brown, add tomato paste, water, salt and pepper. Bring to boil and simmer 30 minutes.
Submitted by: Mrs. M. Guarisco