For tomato sauce:
Tomatoes (canned) 300g
Onion 50g
Olive oil 2 tablespoons
Salt Small amount
Pepper Small amount
Basil 1 sprig
Butter 20g

1. Cut the eggplant into 5mm-thick slices and lightly sprinkle them with salt. Dice the Mozzarella cheese into 5mm cubes. Mince the onion, and roughly crush the canned tomatoes. Cut the basil leaves into thread-thin strips.

2. Dry the sliced eggplant, coat the surface with flour and fry in deep oil at 180℃ until golden. Sprinkle lightly with salt and pepper.

3. Heat the olive oil in a pan and fry the minced onion in it. Add the tomatoes and basil and cook for 8 - 10 minutes. Season with salt and pepper.

4. Lightly coat the inside of a baking dish with olive oil, pour in just enough tomato sauce prepared in (3) to cover the bottom, and place the eggplant over it. Pour some more tomato sauce over the eggplant, and sprinkle the Parmesan and Mozzarella cheese and the basil. Repeat the same procedure 3 or 4 times.

5. Melt the butter and pour over (4), and bake in an oven at 200℃ for 15 - 20 minutes.