2 (8 oz.) Contadina tomato sauce
1 (8 oz.) can Hunt's tomato sauce
1 lg. eggplant
1 lg. Mozzarella cheese
1 onion
1 clove garlic
1/2 tsp. oregano
2 tbsp. Parmesan/Romano cheese
Olive oil

Make sauce first so it has time to simmer. Saute diced onion and crushed garlic in olive oil until onions are clear and slightly yellow, stirring a few times to keep garlic from browning. Add all tomato sauce, oregano and ground cheese, mix and turn down to simmer, covering for 1/2 hour then uncover and cook at least 1/2 hour more.

Peel eggplant and slice into 1/16th inch slices. Heat olive oil in large frying pan, more than covering bottom of pan. Fill pan with eggplant slices, adding more oil if necessary and saute both sides until slices are slightly opaque and limp. Repeat until all eggplant is done.

Stir sauce and taste for seasoning. If too sharp, add more cheese. In deep baking dish moisten bottom with sauce and remove again. Put first layer of eggplant, layer of sauce and very thin slices of Mozzarella to cover, repeating until almost full.

Add layer of sauce over last layer of Mozzarella and top with ground cheese. Bake at 400 degrees until bubbling and top looks done, about 20 to 30 minutes.