Eggplant Parmigiana

• 2 firm eggplants
• 4 eggs
• 1 lb. Mozzarella cheese, grated or coarsely shredded
• 1/2 c. Parmesan cheese, grated
• Italian seasoned breadcrumbs
• 2 large cans tomatoes, crushed
• 2 cloves garlic
• 1 onion
• 1 tsp. salt
• olive oil

1. Begin by preparing the sauce.
2. Dice the garlic and onion. Saute the onion and garlic in 2 tablespoons olive oil until translucent.
3. Add the crushed tomatoes and salt; simmer for 30 to 45 minutes. Peel and slice the eggplants.
4. The slices should be 1/8-inch thick.
5. Beat the eggs in a wide bowl, adding salt and pepper to taste.
6. Dip each slice of eggplant in the egg mixture, then dredge in breadcrumbs to coat each side.
7. Heat 1 cup olive oil in a large frying pan; fry each slice of eggplant until golden, being careful not to overcook.
8. Drain the fried slices on paper towels.

eggplants, eggs, mozzarella cheese, parmesan cheese, italian seasoned breadcrumbs, tomatoes, garlic, onion, salt, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414676 (may not work)