Eggplant Casserole

2 onions peeled & chopped
2 cloves garlic, chopped
5 T olive oil
2 large tomatoes chopped
1 cup fresh basil, finely chopped
1/2 cup parsley, finely chopped
1/2 t. cumin
2 T tarragon, dry
2 cubes vegetable bouillon
dash of black pepper
soy sauce to taste
1/2 cup whole wheat flour
3 eggs, separated & beaten
2 eggplants, peeled & sliced into rounds ( I wonder if two eggplants would be too many??)
1/2 cup cheddar cheese, grated or cottage cheese

Preheat oven to 350F

To prepare:
Lightly oil a baking dish and set aside. Place peeled, sliced eggplant on paper towels to drain excess moisture and set aside.

To prepare the sauce:
Saute the onions and garlic in a small amount of olive oil until transparent, then add tomatoes, basil, parsley, celery, cumin, tarragon, vegetable bouillon, pepper, and soy sauce. Cook until the mixture thickens and then add the sesame seeds. Cover and let stand at least 30 minutes.

To perpare the batter:
Place flour in a bowl. Beat egg whites until stiff; beat egg yolks until foamy. Fold yolks gently int the beaten egg whites. Dip eggplant pieces into the egg mixture and then dredge in the flower. Fry lightly inolive oil, turning when brown.

To cook:
Layer fried eggplant rounds with the cooked vegetable sauce and grated cheese in a square baking dish. Bake uncovered until the cheese melts. Serves 4-6