3 large oblong eggplants
1/2 cup flour
olive oil
2 medium or 1 large onion, sliced
2 8 ounce cans tomato sauce
2 cups each shredded Swiss and mozzarella cheese
Remove top of eggplant and, from base to tip, slice into 1/4 inch strips. Dredge strips with flour and fry in olive oil until light golden brown. Drain in paper towels; set aside. In hot olive oil, saute sliced onions and tomato sauce. Simmer for about 15 minutes on low fire. In a baking dish, alternate layers of eggplant, tomato sauce, shredded Swiss and mozzarella cheese, ending in lots of cheese at the top. Bake at 350F until top is golden brown about 40 minutes.
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