EGGPLANT AND TOMATO BAKE

2 to 3 eggplants
3 teaspoons salt
1/4 cup flour
2/3 cup oil
2 onions, chopped
1 8 ounce can tomatoes
1 teaspoon dried basil
1/2 teaspoon oregano, dried
1 teaspoon sugar
1/4 teaspoon black pepper
8 ounces mozzarella cheese
1/4 cup Parmesan cheese
1/4 cup tomato paste

Slice eggplants into 1/2 inch slices; sprinkle with 2 teaspoons salt. Roll slices, moistened, in flour. Fry slices in heated oil, in skillet until brown on each side. Drain. Add onions, tomatoes, remaining salt, tomato paste, basil, oregano, sugar and pepper to oil remaining in skillet and cook 10 minutes. Cool slightly, bend mixture or push through strainer. Place half the mixture in greased baking dish. Add a layer of eggplant slices and a layer of cheese slices. Top with remaining tomato mixture and sprinkle top with cheese. Bake at 400F for 20 minutes.