1 lg. eggplant
1 c. dried bread crumbs
1 tsp. salt
1 tsp. dry parsley
1/2 tsp. ground sage
1/4 tsp. ground rosemary
1/4 tsp. black pepper
4 tbsp. Parmesan cheese
3 lg. eggs, beaten
1/4 c. olive oil
Tomato sauce (recipe follows)
12 oz. Mozzarella cheese, grated
1/2 c. Parmesan cheese, grated

TOMATO SAUCE:

1 onion, chopped
2 cloves garlic, minced
2 tbsp. olive oil
1 (28 oz.) can chopped tomatoes
1 (8 oz.) can tomato paste
3/4 tsp. salt
2 tsp. dried basil
2 tsp. parsley (dried or fresh), chopped
2 tsp. oregano
1 bay leaf

TOMATO SAUCE: Saute onion and garlic in olive oil. Stir in remaining ingredients and simmer for 45 minutes. Add a little water if becomes too thick. Remove bay leaf.

Slice the eggplant into 1/4-inch slices. Mix together bread crumbs, salt and spices. In a flat bowl, beat the eggs and add 2 tablespoons Parmesan cheese to the eggs. Dip the eggplant slices into the egg mixture, then into the bread crumbs. Fry eggplant (few at a time) in olive oil until golden brown. Remove and place on paper towels to drain.

Rub a little sauce in the bottom of an 11 x 9-inch baking dish and layer the eggplant, sauce, Mozzarella cheese and sprinkle of Parmesan cheese. Continue layering until eggplant is all used. Top with sauce, Mozzarella cheese and sprinkle of Parmesan cheese. Bake at 350 degrees for approximately 30 minutes.