Eggplant Parmigiana - cooking recipe

Ingredients

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

Preparation

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