1 eggplant
1 can tomatoes
1 can tomato paste
1 onion
1 tsp. salt
Garlic
1 tsp. sugar
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. pepper
Grated cheese (optional)

Early in the day, peel and slice thin eggplant slightly, salt and put in colander. Put tomatoes in blender and strain. Saute onions and garlic and tomatoes, then add paste and 2 cans of water, stir well. Add salt, sugar, basil, oregano, and pepper. Grated cheese, if you like, simmer and cook 2 hours.

Meanwhile, pat dry eggplant, get 3 eggs and beat. Add some milk and beat again. Get seasoned bread crumbs, dip eggplant in egg mixture, then bread crumbs. Continue until all eggplant is breaded. Heat oil and start frying eggplant. After all eggplant is browned, lay on paper towel. Get baking dish and add tomato sauce, then add a layer of eggplant and sprinkle grated cheese and Mozzarella, add tomato sauce and continue to layer until done. Bake at 350 degrees until cheese is melted.