1 c. chopped onion
1 clove garlic, chopped
Oil
1 lg. can tomatoes
1 (6 oz.) can tomato paste
1 tsp. oregano
2 eggs, beaten
1 tsp. salt
2 med. eggplant, sliced 1/4" thick
1/2 c. flour
1 lb. Mozzarella cheese, grated
1/2 c. grated Parmesan cheese

Saute onion and garlic in 3/4 cup oil until golden brown; stir in tomatoes and tomato paste. Simmer 45 minutes, stirring frequently. Stir in oregano; simmer for 30 minutes. Mix eggs and salt. Dip eggplant in egg mixture; roll in flour. Brown in oil until golden brown; drain on absorbent paper. Mix Mozzarella cheese and Parmesan cheese. Pour 1 cup tomato mixture in 13"x9" baking dish; top with 1/3 of the eggplant. Sprinkle with 1/3 of the cheese mixture; repeat for 2 more layers. Bake at 350 degrees for 45 minutes. Yield: 8 to 10 servings.