1 med. onion, chopped
1 lg. clove garlic, minced
2 tbsp. olive or vegetable oil
1 (16 oz.) whole tomatoes, undrained
8 oz. can tomato sauce
2 1/2 tsp. Italian seasoning
2 sm. eggplant (1 lb. each)
2 tbsp. water
1 egg
1/2 c. dry bread crumbs
1/4 c. olive or vegetable oil
2 c. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese

1. Stir onion and garlic in 2 tablespoons oil and cook until tender. Stir in tomatoes, tomato sauce and Italian seasoning. Break up tomatoes with fork and heat to boiling. Reduce heat and simmer, covered 30 to 45 minutes.

2. Slice eggplant into 1/4" thick. Combine water and egg. Dip slices in 10" skillet over medium heat. Cook 3 or 4 slices turning once until light brown. Drain. Repeat with remaining slices.

3. Place half of slices in ungreased 8"x8" baking dish, overlapping slices. Spoon half tomato sauce over slices. Sprinkle with 1 cup Mozzarella cheese. Repeat layer and sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 25 minutes until sauce is bubbly and cheese browned. Makes 6 servings.