1 lg. eggplant, sliced
1 c. bread crumbs
2 tbsp. oil
1/2 c. Parmesan cheese
1 lb. Mozzarella cheese
2 eggs, beaten

Sprinkle eggplant with salt and let stand 30 minutes. Rinse well. Dip eggplant into eggs and then bread crumbs mixed with Parmesan cheese. Brown in frying pan with 2 tablespoons of oil. Set aside. Layer eggplant in 9 x 13 inch pan. Top each layer with additional sprinkle of Parmesan cheese and sauce. Bake at 300 degrees 15 minutes. Layer Mozzarella and bake an additional 5 to 10 minutes.

SAUCE:

1 clove garlic, finely chopped
1 onion, chopped
2 tbsp. olive oil
1 (8 oz.) tomato paste
2 bay leaves
1 (28 oz.) tomato puree
1 (28 oz.) crushed tomato
1 tbsp. oregano
1 tbsp. parsley
1 tbsp. basil
1 3/4 qt. water

Saute garlic and onion in oil. Stir in tomato paste and 1 cup water until well blended. Add remaining ingredients. Blend well. Simmer 3 to 3 1/2 hours, stirring occasionally. Sauce is even better if made 1 day ahead.