Ingredients: 4 medium eggplants Salt and pepper 1 cup flour Vegetable oil 2 tablespoons butter 1/2 cup canned Italian peeled plum tomatoes 1 cup freshly grated Romaggio 10 to 12 fresh basil leaves Directions: Peel the eggplants and cut into lengthwise slices. Set the slices in a pasta collander and sprinkle with salt. Let stand for 1 hour. Pat dry the slices and dredge in flour. Fry in very hot oil. Line the bottom of a buttered bake and serve dish with a layer of fried eggplant slices. Top this layer with tomatoes, grated Romaggio, a few basil leaves and dot with butter. Continue building up layers of eggplant, tomatoes, cheese and basil leaves. Dot the top most layer with remaining butter. Place in a preheated oven at 400 degress for 15 minutes. Allow to settle before serving. Serves 4