Ingredients

1 garlic clove, minced
1 large onion, chopped
2-16 ounce cans tomatoes
2 teaspoons sugar
� teaspoon oregano leaves
� teaspoon basil
� teaspoon salt
1 cup dried bread crumbs
2 eggs
2 tablespoons water
1 large eggplant, cut into �
inch slices
� cup grated parmesan cheese
1-8 ounce package mozzarella
cheese, cut into � inch slices

Instructions

1. In a 9-inch skillet over medium heat, in 2 tablespoons hot oil, cook garlic and onion until tender, then add next 5 ingredients. Reduce heat; cook, covered, 30 minutes. 2. on waxed paper, place bread crumbs; in small dish with fork, beat eggs and water. Dip eggplant slices in egg then in bread crumbs. Repeat to coat slices twice. 3. grease 13" by 9" baking dish. In 12-inch skillet over medium heat, in two tablespoons of hot oil, cook a few eggplant slices at a time till golden brown. Add more oil as needed. 4. Preheat oven to 350 degrees F. Arrange � eggplant slices in baking dish; cover with � tomato mixture; sprinkle with � Parmesan; top with � mozzarella; repeat. Bake 25 minutes.