1 medium onion, chopped
4 cloves garlic, minced
2 tbsp. olive or vegetable oil
16 oz. can whole tomatoes, undrained
8 oz. can tomato sauce
2 1/2 tsp. Italian seasoning
2 small eggplant (1 lb. each)
2 tbsp. water
1 egg
1/2 cup dry bread crumbs
1/4 cup olive or vegetable oil
2 cups shredded Mozzarella cheese
1/4 cup grated Parmesan cheese

Cook, stir onion and garlic in 2 tablespoons oil until tender. Stir in tomatoes, tomato sauce and Italian seasoning. Break up tomatoes with fork. Heat to boiling, reduce heat. Simmer, covered, 30-45 minutes. Slice eggplant into 1/4 inch thick slices. Combine water and egg. Dip slices in egg mixture then in crumbs.

Heat oil in 10-inch skillet over medium heat. Cook 3 or 4 slices, turn once until light brown; drain. Repeat with remaining slices. Add oil if necessary.

Place half of eggplant slices in ungreased 8x8-inch baking dish, overlapping slices. Spoon half tomato sauce over slices; sprinkle with Parmesan cheese. Add another layer of eggplant, sauce and cheese until all ingredients are used.

Bake, uncovered, at 350°F for 25 minutes until sauce is bubbly and cheese light brown.

Submitted by: Belle