Eggplant Parmesan

Directions

1. 1
   Slice eggplant into about 1/4-inch thick slices.
2. 2
   Heat enough olive oil to cover bottom of large skillet.
3. 3
   Dip slices of eggplant alternately in egg, then bread crumbs.
4. 4
   Fry until golden brown on both sides.
5. 5
   Lay on paper towel to absorb excess oil.
6. 6
   You will need to add extra oil to continue frying.
7. 7
   In a small saucepan, saute the onion in water, then add the tomato puree.
8. 8
   Cook about 25 minutes.