Italian Eggplant Casserole -

1/2 cup finely chopped onion

2 cloves of garlic -- finely minced

2 (8-oz) cans tomato sauce

1 teaspoon dried basil

1/2 teaspoon dried oregano

1 teaspoon sugar

1/2 teaspoon ground pepper

1 large eggplant (1 to 1 1/2 pounds)

1 egg

1/4 cup milk

1 cup dried bread crumbs

8 ounces mozzarella cheese

1/2 cup Parmesan cheese, freshly grated -- if possible

1/4 cup of the olive oil and saute the onions and garlic until tender. In a sauce pan combine the cooked onions and garlic with the tomato sauce, basil, sugar and pepper. Bring to a boil then reduce heat and simmer for 20 minutes.

1/4 inch thick

Add the remaining 1/4 cup of olive oil to the skillet used to saute the onions and garlic. Heat the oil and saute the eggplant pieces until they are golden brown.

1/3 of the sauce into a 8-inch square baking pan.

Shred the mozzarella cheese and mix it with the ricotta. Put a generous teaspoonful of the cheese mixture in the middle of each eggplant slice and roll up. Place with seam side down in the tomato sauce in the pan. Cover with the tomato sauce and sprinkle the top with grated Parmesan.

350F for 30 minutes.

YIELD: serves 6