Eggplant Parmigiana

Yield:	6 Servings
Categories:	Casseroles

1	tb	Olive oil
2	tb	Vegetable oil
2		Cloves garlic; minced
2	c	Total cereal; crushed (or use bread crumbs)
1	tb	Parsley
1/4	ts	Oregano
1	ts	Salt
1/2	ts	Pepper
1/2	c	Parmesan cheese
1	lb	Mozzarella cheese; sliced
1	lg	Eggplant -or-
2	sm	Eggplant
1		Egg; beaten
		SAUCE
1	tb	Olive oil
2	tb	Vegetable oil
2		Onions; chopped
2		Cloves garlic; minced
2	tb	Parsley
1/4	ts	Oregano
1/4	ts	Salt
1/8	ts	Pepper
4	cn	(8-oz) tomato sauce