Mary Anns Eggplant Lasagne

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large clove garlic, peeled and minced
• 1 large white onion, peeled and minced
• 2 28-ounce cans plum tomatoes, crushed
• ½ cup water
• ½ cup dry red wine
• 3 or 4 fresh basil leaves
• 1 tablespoon sugar
• Salt and pepper to taste
• 1 firm medium eggplant, about 8 to 9 inches long
• Peanut oil, for frying
• ½ recipe Basic Egg Pasta, or ½ pound store-bought lasagne noodles
• 1 pound mozzarella cheese, sliced

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