Make sauce: In hot oil in a 5 quart Dutch oven, saute onion and garlic 5 minutes.
Mix in rest of sauce ingredients and 1 1/2 cups water, mashing tomatoes with fork.
Bring to boiling, and reduce heat.
Simmer mixture, covered and stirring occasionally, 1 hour.
Make manicotti: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1 1/2 cups water with electric mixer.
Beat just until smooth.
Let stand 1/2 hour or longer.
Slowly heat an 8 skillet. If you aren't using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti. Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom.
Cook over medium heat until top is dry but bottom is not brown.
Turn out on a wire rack to cool.
Continue cooking until all of the batter is used.
As the manicotti cool, stack them with waxed paper between them.
Preheat oven to 350.
Make Filling: In large bowl, combine ricotta, mozarrella, 1/3 cup parmesan, the eggs, salt, pepper, and parsley.
Beat with wooden spoon to blend well.
Spread about 1/4 cup filling down the center of each manicotti and roll up.
Spoon 1 1/2 cups sauce into each of two 12x8x2 baking dishes.
Place 8 rolled manicotti seam side down in single layer. Top with 5 more.
Cover with 1 cup sauce and sprinkle with parmesan.