For the Marinara Sauce:

1. Heat a large cast iron frying pan on a medium heat. Add the olive oil, garlic and diced onion.
2. Simmer on a gentle heat until the onion begins to become translucent and the garlic is fragrant. Do no burn the garlic.
3. Add the seasonings; except the sugar and stir.
4. Add the crushed tomatoes and sugar; continuing to simmer on a gentle heat.
5. Add the wine and the grated cheese and stir. All the while, continue to simmer on a gentle heat.
6. Add the fresh chopped parsley and again continue to simmer on a gentle heat.
7. Taste for seasoning to adjust if more salt is needed.
8. Simmer on a low gentle heat for about 20 minutes.

For the Eggplant:

1. Preheat Oven 375 degrees F.
2. Set up three stations with a shallow bowl of flour, second a shallow bowl of the egg-wash and finally a shallow bowl with the bread crumbs.
3. Dredge the eggplant slice first in the flour, then in the egg-wash and finally in the bread crumbs.
4. Place on a non-stick baking sheet and drizzle with olive oil.
5. Bake 10 – 12 minutes or until a nice golden color is achieved.
6. Remove from the pan and set aside.
7. Prepare a baking dish with a drizzle of olive oil on the bottom.
8. Layer the bottom of the pan with eggplant slices; spoon the sauce on top and finish off with a healthy layer of mozzarella and finally the grated Parmesan or Romano cheese.
9. Repeat this process until the eggplant slices are used up.
10. Bake for 30 – 35 minutes.
11. Slice the Italian bread in half and place mozzarella and grated cheese on each half of the bread followed by spoonfuls of the marinara sauce on each side of the bread and finally place a generous portion of the eggplant on the bread. Close the bread and drizzle a bit of olive oil on the crust followed by grated Parmesan or Romano cheese and serve.