| 1 | To make the sauce, process the basil in the food processor with the metal blade until finely chopped. Add the onion and chop coarsely. Transfer to a saucepan with 2T of the oil and cook until lightly browned. |
| 2 | Process the tomatoes in the processor until coarsely chopped. Add them to the saucepan and bring to a boil. Reduce heat, and simmer for 30 minutes. Add the sugar, salt and pepper. Reserve. |
| 3 | Cut the zucchini lengthwise into 1/4" thick slices. Sprinkle with salt and let set for 10 minutes. Rinse. |
| 4 | Beat the eggs with a pinch of salt. Dip the zucchini slices in the flour and then into the eggs. Cook in a skillet until browned on both sides. |
| 5 | Preheat your oven to 425* |
| 6 | Layer on third of the zucchini, then one third of the sauce in an oiled casserole dish. Sprinkle with one third of the cheeses. Repeat layers ending with the cheeses. |
| 7 | Bake in preheated oven for 15 minutes. |
