1 med. eggplant, peeled
1 egg, lightly beaten
1/2 c. bread crumbs
1/4 tsp. salt
Pinch of pepper
1/4 c. cooking oil
4 oz. thinly sliced Mozzarella
1/4 c. Parmesan cheese, grated

TOMATO SAUCE:

1 (16 oz.) can plum tomatoes (reserve juice)
4 oz. tomato paste
2 cloves garlic, mashed
1 tsp. basil
1 tsp. oregano
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 375 degrees. Combine all ingredients for tomato sauce in a large skillet or saucepan and simmer for about 30 minutes. Dilute if necessary with a little of the tomato juice.

Cut the eggplant into thin even slices. Dip slices in beaten egg, then in bread crumbs which are combined with salt and pepper and fry in hot oil until brown, adding more oil if necessary. Drain well.

Lightly grease a shallow baking dish and put half of the eggplant slices in a layer to cover the bottom of the pan. Cover with half the slices of Mozzarella, half the tomato sauce and half the Parmesan cheese. Repeat for second layer. Bake in a preheated oven until cheese melts and tomato sauce bubbles. Serves 4.