Olive oil
1 garlic clove, minced
1 lg. onion, chopped
2 (16 oz.) cans tomatoes
2 tsp. sugar
1/2 tsp. oregano leaves
1/2 tsp. basil
1/2 tsp. salt
1 c. dried bread crumbs
2 eggs
2 tbsp. water
1 lg. eggplant, cut into 1/2" slices
1/2 c. grated Parmesan cheese
1 (8 oz.) pkg. Mozzarella cheese
Cheese, cut into 1/4" slices

1. In 9" skillet over medium heat, in 2 tablespoons hot oil, cook garlic and onion until tender, then add next 5 ingredients. Reduce heat; cook, covered, 30 minutes.

2. On waxed paper, place bread crumbs; in small dish with fork, beat eggs and water. Dip eggplant slices in egg then in bread crumbs. Repeat to coat slices twice.

3. Grease 13"x9" baking dish. In 12" skillet over medium heat, in 2 tablespoons hot oil, cook a few eggplant slices at a time until golden brown. Add more oil as needed.

4. Preheat oven to 350 degrees. Arrange 1/2 eggplant slices in baking dish; cover with 1/2 tomato mixture; sprinkle with 1/2 Parmesan; top with 1/2 Mozzarella; repeat. Bake 25 minutes.