Eggplant Parmesan Recipe

2 med. eggplants
2 eggs
1/2 tsp. salt
1/4 tsp. pepper
1 c. corn flake crumbs
1 onion, chopped
1/2 tsp. chopped garlic
1/2 tsp. oregano
1/2 tsp. chopped parsley
1/2 tsp. basil
14 1/2 oz. can tomatoes, cut up
15 oz. jar marinara sauce
12 oz. Mozzarella cheese, shredded

Slice eggplant into 1/2 inch thick slices. Mix eggs, salt and pepper. Dip slices into egg mixture and then into corn flake crumbs. Fry in oil. Drain on paper towels. Saute onion and garlic together in 2 tablespoons oil. Add oregano, basil and canned tomatoes and marinara sauce. Simmer for 15 minutes. In 9x13 inch casserole dish, alternate sauce and eggplant, starting and ending with sauce. Top with Mozzarella cheese. Bake at 350 degrees, covered for 1/2 hour, then uncovered for 20 minutes. Variation: Use microwavable casserole dish, and microwave for 15-20 minutes on high. Serves 8.