Eggplant Parmigiana

3-4 small to medium eggplants

5-6 eggs

Salt and pepper

Garlic powder, to taste

Olive oil, for frying

1 medium onion, halved and sliced

1 can (16 ounces) tomato sauce

1 cup grated parmesan or other Italian cheese

Heat oven to 350 degrees.Trim tops and ends from eggplants and slice very, very thin.In a shallow dish, beat eggs with salt, pepper and garlic powder. Put flour in a separate shallow dish. Heat oil in a deep skillet.Dip eggplant slices in egg mixture and then in flour; fry eggplant a few at a time until lightly browned. Remove with a slotted spoon and let drain on a cookie sheet lined with paper towel. Press down slightly with another paper towel to blot off oil.In another pot, saute sliced onions in a little olive oil; add tomato sauce and simmer until ready to use.Place some sauce on the bottom of a 9-by-13-inch baking dish. Layer eggplant slices on sauce. Add a little more sauce to cover eggplant and then sprinkle one-third of the cheese over all. Continue layering until all eggplant is used. Bake 30-40 minutes until bubbly.Serves six to eight.