2 to 3 eggplants
Bread crumbs
Beaten eggs

SAUCE:

1 lg. can tomato puree
1 sm. can tomato paste
2 med. chopped onions
2 chopped cloves of garlic
Parsley flakes, oregano

Slice eggplant about 1/4 inch thick. Put in beaten egg and coat with bread crumbs. Fry and set aside.

In a 3 or 4 quart container combine tomato puree, tomato paste, onion, garlic, seasonings and about 1 large can of water. Simmer about 1 hour, if too thick add a little water.

In oven pan place sauce to coat bottom. Place eggplant in single layer. Add Mozzarella cheese on top, continue layering of eggplant. Sprinkle Italian grated cheese on top. Bake at 225 degrees for 1 to 1 1/2 hours.