Eggplant Casserole

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• 2 medium eggplant
• 1 can (15 ounces) tomatoes
• 1/2 teaspoon sugar
• 2 cloves garlic -- finely chopped
• Parmesan cheese

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.
Serves 4.
This eggplant recipe can be doubled.