Eggplant Parmesan - cooking recipe

Ingredients

1 large chopped onion
2 cloves minced garlic
3/4 c. vegetable oil
1 can tomatoes (or 2 lb.)
6 oz. tomato paste
1 tsp. sugar
2 tsp. oregano
2 eggs
1 tsp. salt
flour to bread eggplant
2 medium eggplant, peeled and sliced 1/4-inch thick
16 oz. Mozzarella, sliced
1/2 c. Parmesan cheese

Preparation

Saute onion and garlic in 2 tablespoons vegetable oil.
Stir in tomatoes, tomato paste and sugar.
Simmer, stirring often, for 45 minutes.
Stir in oregano and simmer 15 minutes longer.
Beat eggs.
Dip eggplant into eggs, then into flour.
Brown the slices in remaining oil.