1 eggplant
2 eggs, beaten
6 oz. grated Mozzarella cheese
1/4 c. grated Parmesan cheese
Seasoned bread crumbs

SAUCE:

1/4 c. vegetable oil
1/2 chopped onion
1 clove garlic, minced or crushed
1 can tomato sauce
1 tsp. salt
1 tsp. sugar
1/2 tsp. basil leaves
1/2 tsp. oregano leaves

Saute onion and garlic with oil in 2 quart saucepan. Stir in undrained tomatoes, tomato sauce and seasonings. Bring to a boil, reduce heat and simmer 20 minutes.

Slice eggplant in 1/2" slices and salt. Let stand for 1/2 hour. Drain and pat dry with a paper towel. Dip eggplant in beaten egg then in seasoned bread crumbs. Fry in hot oil until lightly browned. Drain eggplant.

Layer the eggplant in casserole with sauce and cheeses. Bake at 350 degrees until cheese is bubbly.