Cheese-Stuffed Eggplant

 I think this was our rendition of something we ate at a restaurant. Perhaps the original dish was from "Olive Lounge" in Takoma Park, near Ace and Mark's Kitchen? If so, that would be (c.2012) but it may be much older, due to presence of real cheese in this recipie.

Sauce: 

3 red tomatoes (vine style)
one onion
1 can tomato paste (12 oz)
1 can diced tomatoes (14.5 oz)
sugar
salt
homemade ("Farm") cheddar (small amount, possibly farmer's market purchase?)
oregano
basil

Eggplant:

Thinly sliced, standard eggplants first soaked in salt water
Dip in Egg then dip in ww/white flour mixture
Fry on both sides. in olive oil if possible

Cheese mix:

like manicotti but may use farmer's cheese

Layers:

Sauce, eggplant, cheese, eggplant, sauce...
Top with farmer's cheese and romano if you have that.

350F covered.