Eggplant

Directions

1. 1
   Slice eggplant lengthwise
2. 2
   (1/4-inch slices), salt and let drain in
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   colander for 20 minutes. Rinse, pat dry, arrange on cookie sheet
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   and
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   lightly brush with olive oil (use pastry brush).
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   Broil until
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   light brown; repeat on other side.
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   Set aside.
9. 9
   In a
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    heavy frypan saute onions in 2 tablespoons olive oil until limp.
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    Add
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    2
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    cloves
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    garlic,
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    chopped,
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    both
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    cans tomatoes, 2 tablespoons
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    basil,
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    dash
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    of sugar and salt.
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    Add any leftover wine in fridge and cook 15 to 20 minutes. Cut up tomatoes if too
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    large.
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    In
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    an
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    attractive
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    shallow casserole dish, dribble olive oil
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    and 2 large spoonfuls of sauce on the bottom. Place one
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    layer
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    of eggplant covering bottom of dish. Place sliced Mozzarella
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    on each slice.
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    Top with fresh grated cheese and a dab of sauce. Place remaining eggplant slices on top, matching sizes.
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    Top
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    with
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    remaining sauce and sprinkle with grated cheese.
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    Cook
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    at
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    350° for 30 minutes or until it looks done.
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    Serve leftovers the following day in hoagie roll, delicious! (with mayonnaise,
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    lettuce,
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    fresh
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    tomatoes or plain).