Eggplant and Wheat Germ Parmigiana

1 medium Onion, chopped
1 clove Garlic, minced
Oil
1 (1-pound) can tomatoes
1 (8oz) can tomato sauce
1 t Salt
1/2 t Basil
1/2 t Oregano
1/2 c Toasted Wheat Germ
1/2 c Fine Dry Bradcrumbs
1 Eggplant, about 1 1/2 pounds
2 Eggs, beaten
1 (6oz) pkg sliced Mozzarella Cheese
1/2 c grated Parmesan Cheese

Directions:
Saute onion and garlic in 1/4 c oil until golden. Stir in undrained tomatoes, tomato sauce, 1/2 t salt, basil and oregano. Bring to boil, cover and simmer 20 min. Break up tomatoes if they are still whole. Meanwhile combine wheat germ, breadcrumbs, and a 1/2 t salt. Cut eggplant crosswise into 1/2 inch thick slices. Dip in beaten egg then wheat germ mixture, coating both sides. Heat 1/3 cup oil in large skillet, cook eggplant in single layer over medium heat about 2 1/2 minutes per side until tender and coating is golden.

Put half of tomato sauce in shallow 2/quart casserole. Layer overlapping slices of eggplant in sauce. Cover with cheese slices. Top with remaing sauce and sprinkle with Parmesan cheese. Bake in 400F 20-30 minutes or until hot and bubbly.

Serves 4-6.

Note:
This entree may be prepared up to final baking ahead of time, and refrigerated.