3 eggs
1 1/2 c. seasoned dry bread crumbs
1 lb. eggplant, peeled and cut in slices
1 c. oil
1/2 c. chopped onions
1 (15 oz.) can tomato sauce - herb flavor
1 (14 1/2 oz.) can whole tomatoes, crushed
1/2 tsp. Italian seasoning
1/4 tsp. pepper
1/4 c. grated Parmesan
1 1/2 c. each: shredded Mozzarella and Monterey Jack

In shallow dish, beat eggs. Place crumbs in another shallow dish. Dip each slice of eggplant into egg, then into crumbs. In large skillet heat 1/4 cup oil. Fry eggplant, add oil as needed. Drain well on paper towels. Saute onions. Spread 1/2 cup tomato sauce in an 8 inch square baking dish. Stir remaining sauce, tomatoes, herbs and pepper into onions; simmer 10 minutes. In dish, layer 1/2 eggplant, sauce and cheeses. Repeat. Bake uncovered, at 375 degrees for 30 minutes.