4 tbs. grated Parmigiano
1 sprig parsley
8 leaves basil
4 leaves mint
1 small onion
12 oz. tomatoes peeled, seeded and chopped
2 tbs. olive oil
How to make the Eggs in Tomato Sauce:
Prepare 4 very thin frittate using a pan larger than the usual 8-in. Cool and then roll and cut them across into strips. Set aside.
Saute the sliced onions with oil till golden brown. Add the tomatoes, reduce by 1/3, add salt, pepper and basil and set aside. Arrange layers of eggs, tomato sauce, cheese and basil and mint in a buttered baking dish. Keep layering until all the ingredients are used up. The last layer should be the tomato and cheese. Bake in a 400°F oven for 10 min. Serve.