Eggplant Parmesan | Galley Chef

Ingredients

• 1 medium onion (chopped)
• 4 cloves garlic (diced)
• 3/4 cup olive oil
• 28 ounces canned or fresh tomatoes
• 15 ounces tomato sauce
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon Dried Oregano
• 1 cup Parmesan cheese
• 1 large eggplant
• 6 ounces shredded mozzarella cheese
• 2 medium eggs (slightly beaten)
• 1/3 cup dried bread crumbs