Eggplant Parmigiana

Remembering to pass on this wonderful recipe that Suz asked for. I found it in the newspaper in October of 1975. I love this version best!

Eggplant Parmigiana
(four to six servings)

2 medium eggplants
2 cans (1 pound each) stewed tomatoes
2 teaspoons each: flour, sugar
1 teaspoon each: garlic powder, salt, paprika
1/8 teaspoon each: pepper, basil
1 package (8 ounces) sliced mozzarella cheese
1/2 cup grated parmesan cheese

Cut unpeeled eggplants into 1/2 inch slices. Simmer, covered, in small amount of boiling salted water 10 minutes. Drain. Combine tomatoes, flour, sugar, garlic powder, salt, paprika, pepper, and basil in a 2-quart saucepan. Cook over medium high heat until slightly thickened. In lightly greased 2 quart baking dish, layer eggplant, mozzarella, and tomato mixture; top with parmesan. Bake at 350 degrees 30 minutes, or until slightly browned.

Mangia!