2 tbsp. oil
1 garlic clove, minced
1 lg. onion, chopped
2 (16 oz.) cans tomatoes
2 tsp. sugar
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. salt
1 c. dried bread crumbs
2 eggs
2 tbsp. water
1 lg. eggplant, in 1/4 inch slices
1/2 c. Parmesan cheese
8 oz. Mozzarella cheese, sliced

Cook garlic and onion until tender in 2 tablespoons hot oil over medium heat, then add next 5 ingredients. Reduce heat and cook covered for 30 minutes. Place bread crumbs on waxed paper.

In small dish, beat water and eggs with fork. Dip eggplant slices in egg, then in bread crumbs. Repeat to coat slices twice. Grease 9x13 inch baking dish.

In 12-inch skillet over medium heat in 2 tablespoons of hot oil, cook a few eggplant slices until golden brown. Add more oil as needed. Arrange half of eggplant slices in baking dish; cover with half of tomato mixture, sprinkle with half the Parmesan cheese and top with half of the Mozzarella. Repeat. Bake at 350 degrees for 25 minutes. Serves 6.