Eggplant Parmigiana - cooking recipe

Ingredients

olive oil
1 garlic clove, minced
1 large onion, chopped
2 (16 oz.) cans tomatoes
2 tsp. sugar
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. salt
1 c. bread crumbs
2 eggs
2 Tbsp. water
1 large eggplant, cut into 1/2-inch slices
1/2 c. grated Parmesan cheese
8 oz. Mozzarella cheese, cut into 1/4-inch slices

Preparation

In a 9-inch skillet over medium heat in 2 tablespoons hot oil, cook garlic and onion until tender, then add next 5 ingredients. Reduce heat.
Cook, covered, 30 minutes.