Ingredients:

• 1 Large Eggplant
• Bread crumbs (any brand)
• 3-4 eggs
• Olive oil
• 1 large package of shredded mozzarella cheese
• 1 can of tomato sauce (unseasoned)
• 1 can of peeled tomatoes
• 3-4 cloves of garlic
• Half of an onion
• Salt and pepper
• Parsley

Method

1. Rinse eggplant, peel and rinse again
2. Slice eggplant into ¼ inch slices
3. Mix up 3-4 eggs in a bowl
4. Pour bread crumbs into another bowl
5. Heat about a tablespoon of oil on low heat in frying pan
6. When oil is hot, take one slice of eggplant, dip in egg wash, then into bread crumbs and place in oil
7. Fry eggplant on both sides until bread crumbs are slightly brown and texture of eggplant is soft (usually about 2-3 minutes on each side)
8. When eggplant is done, place on a paper towel to drain the excess oil
9. Repeat with rest of eggplant
10. While eggplant is frying, lightly fry garlic (chopped) and half an onion (sliced) for about 4-5 minutes
11. Add a small about of oil, to large pot and when hot, add one can of tomato sauce and one can of peeled tomatoes
12. Add garlic and onions to the tomatoes
13. Add salt, pepper and fresh or dried parsley to the tomatoes
14. Cook on low to medium heat for about 1 ½ hours
15. While sauce is cooking, break up peeled tomatoes with a wooden spoon so there are large chunks of tomatoes in the sauce
16. When sauce is done, add a thin layer to the bottom of a baking pan
17. Add a layer of fried eggplant
18. Add a layer of mozzarella cheese followed by another layer of sauce
19. Continue this sequence until all of eggplant is done
20. Finish with a layer of cheese, sprinkle some parsley on top and bake in oven at around 350 degrees for 20 minutes or until cheese is melted and slightly brown

Notes:

There will probably be extra sauce left to which I usually add ¼ pound ground pork and ¼ pound ground beef to make a meat sauce for pasta or you can freeze the rest down.