Eggplant Supreme (version II)

1 medium eggplant
1 egg
1 tablespoon water
bread crumbs
1/4 cup oil
1/4 cup butter
1 small onion, chopped
2 medium tomatoes, peeled,seeded and chopped
6 ounces heavy cream
pepper, to taste
1 teaspoon thyme
1 teaspoon rosemary
1/2 teaspoon oregano
8 ounces mozzarella cheese
1/4 cup romano cheese

Slice eggplant in 1/4 inch slices. Salt generously and let stand for 10-15 minutes. Drain excess moisture on paper towels. Lightly flour eggplant. Dip into egg beaten with 1 tablespoon water. Coat eggplant in fine bread crumbs. Sauté eggplant in 1 tablespoon butter and 1 tablespoon oil. Add more oil or butter if necessary. Remove eggplant from pan. In same pan, sauté onion and add tomatoes. Cook 2-3 minutes. Add cream and spices to pan. Do not bring to a boil. In medium size casserole, layer eggplant with mozzarella and half the sauce. Repeat. Top with grated romano. This can be made a day ahead up to this point. Bake uncovered in 350º oven for 40 minutes.

Serves: 6

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