2 sm. eggplants
2 c. Progresso bread crumbs
1 c. Parmesan cheese, grated
1 lg. can tomatoes, crushed
1 can tomato sauce
Mozzarella cheese, shredded
2 eggs
1/2 c. water
1 whole onion, peeled
1 tbsp. honey
3 garlic cloves
1 tbsp. sweet basil
1 tsp. black pepper
Light vegetable oil
1/8 c. olive oil

Chop garlic. Pour olive oil in saucepan and heat. Remove pan from heat and add garlic and onion. Let stand two minutes. Add crushed tomatoes and tomato sauce. Add water. Stir and bring to boil. Add honey, pepper and sweet basil. Reduce heat to simmer and cover partially. Let cook until onion is done (about one hour).

Beat eggs and add a little water. Place bread crumbs in flat dish with dash of Parmesan cheese. Mix well. Peel eggplants. Slice eggplants into thin slices (1/4 inch). Dip sliced eggplant into egg mixture and then coat with bread crumbs. Pour vegetable oil in heavy frying pan. Heat oil and brown eggplant slices lightly. Add oil as needed. Place browned eggplant on paper towels. In a square baking pan, put one ladle of tomato sauce on bottom and sprinkle with grated Parmesan. Add one layer of eggplant. Put sauce on top. Sprinkle with Parmesan and shredded Mozzarella. Add another layer of eggplant and top with sauce, Parmesan and Mozzarella cheeses. Do this until the eggplant is all used. Top with Mozzarella cheese. Cover pan with aluminum foil and bake in 350 degree oven for one hour. Let stand 10 minutes and serve.