Randy's Eggplant Parmesan

Sauce:
1 jar of spaghetti sauce
1 jar or home canned tomatoes or a large can of whole tomatoes
In a blender, purée the whole tomatoes and add to the jarred sauce, and add the following:
1 tsp each of garlic powder, basil, and oregano
1-2 T sugar
2 T olive oil

Simmer the above ingredients until the sauce has reduced by about one-third

Preparation:
2-3 medium eggplants washed and sliced into approximately one inch slices

Place eggplant on a rack, on a cookie sheet.  Salt both sides of the eggplant and let stand for 1-2 hours.  This process purges the bitterness out of the eggplant and will not make the dish salty.  After 1-2 hours, rinse the eggplant thoroughly under cold water and place on towels to dry.

In a large skillet, heat olive oil.  Dip eggplant in beaten egg and then into Italian seasoned bread crumbs.  Fry until sides are lightly brown.  In a 9x13 baking dish that has been sprayed with Pam, add a layer of sauce on the bottom and start layering the eggplant.  Once there is a layer in the pan, sprinkle with parmesan cheese and add a layer of sauce and top with shredded mozzarella.  Add another layer of fried eggplant and repeat with parmesan cheese, sauce, and mozzarella.

  
Cover with aluminum foil and bake in a 350º oven for approximately an hour and a half.  Allow to cool slightly before serving.  This can be served by itself or over pasta.