Eggplant Parmesan - cooking recipe

Ingredients

2 large eggplants, sliced 1/4-inch thick
1 (8 oz.) can Parmesan cheese
1 can tomato paste
2 cans tomato sauce
1/2 tsp. oregano
1/4 c. parsley flakes
1 large chopped onion
1 clove minced garlic
2 Tbsp. maple syrup
1 egg
1 c. milk
1/2 c. vegetable oil
1 1/2 c. cracker crumbs
2 c. shredded Mozzarella

Preparation

Sauce:
Add tomato sauce, paste, oregano, parsley, onion, garlic and maple syrup in a saucepan.
Bring to a boil.
Simmer 30 minutes, stirring every so often.