Cook tomatoes, sugar and garlic, covered, while preparing eggplant.
Peel and slice eggplant; fry in cooking oil until slightly browned
and tender. Drain well on paper towels. Place layer of eggplant
in casserole dish; spoon part of tomato mixture over it; sprinkle
with Parmesan cheese. Continue until all ingredients are used.
Top with Parmesan cheese. Bake at 350° for 20 to 30 minutes, until casserole is bubbly.
This eggplant recipe can be doubled.