1 onion, chopped
2 cloves garlic, minced
2 (28 oz.) cans tomatoes
1/2 c. ketchup
3/4 tsp. salt
1/4 tsp. pepper
1 c. oil
2 sm. eggplants
1/2 c. grated Parmesan cheese
1 tbsp. chopped parsley
1 c. Italian bread crumbs
1 c. plain bread crumbs
1 tbsp. oregano (optional)
1/2 lb. Mozzarella cheese, thinly sliced

In frying pan, simmer onion, garlic, tomatoes, ketchup, salt and pepper for 30 minutes. While simmering, add 1/2 cup oil to another frying pan. Slice eggplant into 1/2" slices, slicing only enough at a time to fit into the frying pan. Fry in hot oil until lightly browned. Add more oil as needed. Preheat oven to 350 degrees. Mix Parmesan cheese, parsley, bread crumbs and oregano. Place a layer of eggplant in a flat casserole dish. Sprinkle with crumb mixture and cover with tomato mixture. Alternate layers. Top with Mozzarella cheese and bake 30 minutes.