Olive oil
1 garlic clove, minced
1 lg. onion, chopped
2 (16 oz.) cans tomatoes
2 tsp. sugar
1/2 tsp. oregano leaves
1/2 tsp. basil
1/2 tsp. salt
1 c. dried bread crumbs
2 eggs
1 lg. eggplant, cut into 1/2 inch slices
1/2 c. grated Parmesan cheese
1 (8 oz.) pkg. Mozzarella cheese, cut into 1/4 inch slices

In a 9 inch skillet over medium heat, in 2 tablespoons of hot oil, cook garlic and onion until tender, then add next 5 ingredients. Reduce heat; cook, covered 30 minutes. On waxed paper, place bread crumbs; in small dish with fork, beat eggs and water.

Dip eggplant slices in egg then in bread crumbs. Repeat to coat slices twice. Grease 13 x 9 inch baking dish. In a 12 inch skillet over medium heat in 2 tablespoons hot oil, cook a few eggplant slices at a time until golden brown.

Add more oil as needed. Arrange 1/2 eggplant slices in baking dish; cover with 1/2 tomato mixture; sprinkle with 1/2 Parmesan; top with 1/2 Mozzarella; repeat. Bake at 350 degrees for 25 minutes.