2 tbsp. olive oil
1/2 c. onion, finely chopped
1 clove garlic, crushed
1/2 lb. ground beef (optional)
1 (35 oz.) can peeled tomatoes
1 (6 oz.) can tomato paste
2 tsp. oregano
1 tsp. basil
1 tsp. salt
1/4 tsp. pepper
1 lg. eggplant, sliced
2 eggs
2/3 c. bread crumbs
1 c. grated Parmesan cheese
8 oz. Mozzarella cheese

In skillet, saute onion, oil, garlic and meat. When browned, add peeled tomatoes, tomato paste, oregano, basil, salt and pepper. Bring to boil and stir. Continue to simmer on low 45 minutes. Preheat oven to 375 degrees.

In shallow bowl, beat eggs and add 1 tablespoon water. On a plate, mix bread crumbs with 1/2 cup Parmesan cheese. Dip sliced eggplant in egg, then cover with bread crumb mixture. Saute eggplant slices in 1 tablespoon oil until golden brown on both sides. Drain on paper towel.

Arrange on baking dish. Sprinkle remaining Parmesan cheese. Cover with sauce. Repeat another layer, if necessary. Cover top with shredded Mozzarella cheese. Bake 25-30 minutes.