1 lb. eggplant
1 egg
1 tbsp. water
1/2 c. cracker crumbs
1/4 c. olive oil
2 c. shredded mozzarella
1/4 c. Parmesan
16 oz. spaghetti sauce
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, crushed
16 oz. can whole tomatoes
1/2 tsp. basil
1/2 tsp. oregano
Salt & pepper to taste

In 2 quart saucepan saute onion, pepper and garlic until tender. Add tomatoes, basil, oregano, salt, pepper and sauce. Simmer 30 minutes.

Cut eggplant in 1/4 inch slices. Mix egg and water. Dip eggplant in egg mixture then bread crumbs. heat oil in frying pan and cook eggplant until light brown.

In a 12 x 7 1/2 x 2 inch baking dish overlap eggplant slices in 2 rows. Spoon sauce over eggplants. Sprinkle with mozzarella and Parmesan cheese. Bake at 350 degrees for 25-30 minutes.