Eggplant Parmigiana

from Romancing the Stove
by Anne

1 can (28 oz) crushed tomatoes
1 onion, halved
4 TBS butter
2-3 cloves garlic
1 tsp Italian seasoning
salt to taste

Eggplant Parmigiana:
1 medium to large eggplant, cut lengthwise into 1/4 inch slices
1/4 to 1/2 the recipe of sauce or 1 store-bought jar
1/2 to 1 cup Italian style breadcrumbs
3 to 4 eggs
1 cup flour
salt and pepper
1/2 bag shredded mozzarella
1/2 cup Parmigiano cheese
oil for frying

First make the sauce: Put a large saucepan over medium heat, add the butter and melt.  Add the garlic and cook 1 minute.  Add the tomatoes and onion, and bring to a low simmer. Cover and simmer for 30 minutes. Uncover, taste and add salt as necessary.  Simmer for an additional 15 minutes stirring occasionally.
Preheat the oven to 350 degrees F.

Place the bread crumbs shallow bowl. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix.  Put the flour in another shallow bowl and season with salt and pepper.  Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.

Heat about 1/4-inch olive oil in a large skillet over medium heat.  When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides.  Drain on paper towels. Cook all of the eggplant slices this way, adding more oil to the pan as needed.

To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the tomato sauce, the shredded mozzarella cheese and the Parmigiano.  To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant.  Sprinkle with about one-third of the cheeses. Repeat with tomato sauce, eggplant, cheese until the all of the eggplant is used and the last of the cheeses are on top.

Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 15 minutes before cutting.  Enjoy!