2 (1 lb. 3 oz.) cans whole tomatoes (Italian type)
1/4 can tomato paste
About 3/4 c. corn oil
1 sm. clove garlic, minced or crushed
1 tbsp. minced parsley
1/2 c. crushed dry oregano
1 tsp. salt
Pepper to taste
1 med. (1 1/4 to 1 1/2 lb.) eggplant
2 eggs, slightly beaten
1/2 to 3/4 c. fine dry bread crumbs
1/2 lb. Mozzarella cheese
1/2 c. grated Parmesan cheese

Turn tomatoes (including liquid) into large saucepan; break up tomatoes. Add tomato paste, 1/4 cup of the corn oil, garlic, onion, parsley, oregano, pepper. Bring to a boil; simmer covered, stirring occasionally, for about 40 minutes.

Pare eggplant; cut into 1/2 inch thick slices, dip into egg, then crumbs. Fry in single layer in remaining oil, adding a little at a time as needed. Fry until tender and lightly brown on both sides. Drain on absorbent paper.

In shallow baking dish, layer eggplant, Mozzarella (saving 2 slices) and tomato sauce. Top with reserved Mozzarella. Sprinkle with Parmesan. Bake at 350 degrees for 25 minutes until sauce bubbles.