2 tbsp. olive oil
1 (28 oz.) can Italian tomatoes
1 (6 oz.) can tomato paste
1 med. carrot, grated
1 tbsp. sugar
1/2 tsp. black pepper
1 tbsp. basil
3/4 tbsp. oregano
1/2 stick sweet butter
Salt to taste
1/2 med. onion, chopped
1 lg. clove garlic, chopped
2 oz. dry red cooking wine
1 lg. eggplant
1 1/2 c. Italian bread crumbs
3 eggs
3 tbsp. water
1 lb. Mozzarella, shredded
2 tbsp. oil
Parmesan cheese, grated

Prepare sauce: Heat oil in large 8-quart saucepan. Cook onion and garlic for 3 minutes; do not brown. In a blender thoroughly blend tomatoes and paste. Add mixture to pan along with carrot, sugar, pepper, basil, oregano, butter, wine and salt. Stir and bring to boil. Lower heat and simmer covered for 3 hours. (If sauce gets too thick, add water and lower heat.)

Prepare eggplant: Peel and cut into 1/8 inch slices. Prepare egg wash (eggs and water). Dip into wash, then drag both sides through bread crumbs. Heat oil in large fry pan and fry eggplant until golden brown, then drain on paper toweling. Assemble in 3 inch deep baking pan in layers: sauce, eggplant, cheese. Repeat for 3 to 4 layers. Top with Parmesan cheese. Bake at 325 degrees for 45 minutes.