Eggplant Parmesan - cooking recipe

Ingredients

1 medium eggplant, washed and dried thoroughly
4 eggs, well beaten
3/4 can Italian seasoned bread crumbs
1 small onion
1 can tomato puree
Parmesan cheese
Mozzarella cheese

Preparation

Slice eggplant into about 1/4-inch thick slices.
Heat enough olive oil to cover bottom of large skillet.
Dip slices of eggplant alternately in egg, then bread crumbs.
Fry until golden brown on both sides.
Lay on paper towel to absorb excess oil.
You will need to add extra oil to continue frying.
In a small saucepan, saute the onion in water, then add the tomato puree.
Cook about 25 minutes.