Eggplant Parmesan - cooking recipe

Ingredients

1 c. chopped onion
1 clove minced garlic
1 Tbsp. salad oil
2 cans Contadina solid pack peeled Italian tomatoes (14 1/2 oz., No. 303)
1 bay leaf
1/2 tsp. oregano
1/2 tsp. salt
2 small eggplants, pared and sliced 1/4 inch thick
2 or 3 eggs
1/2 tsp. salt
1/8 tsp. black pepper
1/2 c. salad oil
1 lb. ground beef or Italian sausage (optional)
Progresso Italian flavored crumbs

Preparation

Saute
chopped\tonion and minced garlic in 1 tablespoon salad oil.
Add tomatoes, bay leaf, oregano and salt.
Simmer 15 minutes, remove the bay leaf and set aside.
Beat eggs with salt and
pepper.
Dip the sliced eggplant in the egg and fry in
salad oil
until
brown,
draining
them on paper towels. Place layer of eggplants in a 12 x 7 1/2 x 2-inch baking dish. Spoon
half
of sauce over eggplants.
Sprinkle crumbs on top, repeat layers and bake in 350\u00b0 oven for 25 minutes.