TOMATO SAUCE:

1 c. chopped onion
1/4 c. chopped carrot
1/4 c. chopped celery
4 garlic cloves
4 tbsp. olive oil
1 (28 oz.) can chopped tomatoes
1 (6 oz.) can tomato paste
1/2 c. dry white wine
1/2 tsp. salt
3/4 tsp. dried basil
Pinch oregano & thyme

EGGPLANT:

2 eggplants, sliced 1/2" rounds
2 c. bread crumbs
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
1/2 c. flour
3 well beaten eggs in pie plate

CHEESES:

1 lb. mozzarella
1 1/2 c. Parmesan

Tomato Sauce: Place onion, celery, carrot, garlic and oil in skillet. Cook slowly until tender. Add tomatoes, tomato paste, wine, salt and remaining seasonings. Bring to a boil, then simmer 30 minutes. Then cool completely.

Lightly salt both sides of eggplant and let stand 20 minutes. Rinse eggplant and pat dry. Dip eggplant into flour, beaten eggs and bread crumbs. Place on plate, lined with wax paper and chill.

Meanwhile until skillet with 1/4 inch oil. Fry eggplant until lightly brown on both sides. Let drain on paper towels.

Preheat oven to 400 degrees. To assemble: Place a thin layer of tomato sauce in 13 x 9 inch pan. Top with single layer of eggplant and mozzarella and Parmesan. Finish with second layer of eggplant and cheeses. Bake uncovered for 20-25 minutes.