Eggplant Parmesan - cooking recipe

Ingredients

1 medium onion, chopped
1 (1 lb.) can tomatoes
1 (16 oz.) can tomato sauce
1/2 tsp. oregano
1/2 c. toasted wheat germ
1 eggplant (about 1 1/2 lb.)
1 (6 oz.) pkg. sliced Mozzarella cheese
1 clove garlic, minced
1 tsp. salt
1/2 tsp. basil
3 c. fine dry bread crumbs
2 eggs
1/2 c. grated Parmesan cheese

Preparation

Saute garlic and onion in oil until golden brown; stir in drained tomatoes, tomato sauce, salt, basil and oregano.
Bring to a boil.
Cover and simmer for 10 minutes.
Break up tomatoes if still whole.