1 lg. onion, chopped (1 c.)
2 cloves garlic, minced
3/4 c. olive oil
1 (21 oz.) can Italian tomatoes
1 (6 oz.) can tomato paste
1 tbsp. sugar
2 tbsp. oregano
1/4 tsp. thyme
1 tsp. salt
2 med. eggplants, pared and sliced 1/4 inch thick
2 eggs
3/4 c. fine dry bread crumbs
1/2 c. Parmesan cheese
16 oz. Mozzarella cheese

Saute onion and garlic in 2 tablespoons olive oil until soft. Stir in tomatoes, paste and sugar. Simmer, stirring often for 45 minutes. Stir in oregano and thyme; simmer for another 15 minutes. Salt eggplant. Beat eggs slightly in a pie pan. Place bread crumbs in second pie pan. Dip eggplant slices in egg, then crumbs. Brown in hot olive oil and drain.

Pour 1 cup of tomato sauce in baking pan. Top with 1/3 of eggplant slices. Spread with both cheeses. Repeat this process 2 more times. Bake at 350 degrees about 30 minutes until cheese is melted and begins to brown. Serves 6.