1 lg. eggplant
1/4 c. grated Parmesan cheese
1/4 lb. Mozzarella cheese, sliced
1 egg, lightly beaten
1/4 c. dry white wine
1 c. cracker crumbs
1 clove garlic, minced
1/4 c. olive oil
2 c. canned tomato sauce
2 tbsp. minced parsley
1/4 tsp. basil
1/4 tsp. oregano
1 bay leaf, crumbled
1 tsp. salt

Pare eggplant and cut crosswise into 1/4" slices. Beat egg with wine. Dip eggplant slices into egg and wine, then dip them in cracker crumbs. Saute garlic in oil for 5 minutes. Add eggplant and saute for 10 minutes or until golden brown. Remove eggplant and keep hot. Add tomato sauce, parsley, basil, oregano, bay leaf and salt to oil remaining in skillet and simmer for 15 minutes, stirring frequently.

Arrange alternate slices of eggplant, Parmesan, and Mozzarella cheese and sauce in a casserole. Top with Mozzarella cheese. Bake in a moderate oven for 30 minutes. Serves 6.