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

In 9-inch skillet over medium heat in 2 tablespoons 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 and then in bread crumbs. Repeat to coat twice.

Grease 9x13 inch baking dish. In 12-inch skillet over medium heat, in 2 tablespoons hot oil, cook a few eggplant slices at a time until golden brown. Add oil as needed.

Preheat oven to 350 degrees. Arrange half of eggplant slices in baking dish. Cover with half of tomato mixture. Sprinkle with half of Parmesan, top with half of Mozzarella. Repeat. Bake 25 minutes.