Eggplant Parmigiana

2 Small Eggplants; unpeeled cut into 1/4−inch rounds

2 Eggs; lightly beaten

1−1/2 Cup Bread crumbs

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

1 Garlic cloves peeled and halved

3/4 Cup Olive oil

20 Ounce Tomatoes, canned

1/3 Cup Tomato paste

2 Tablespoon Minced basil

1 Teaspoon Salt

1/8 Teaspoon Pepper

1 Cup Grated Parmesan cheese

1/2 Pound Mozzarella cheese; thinly sliced

Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and

pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2

tablespoons oil for 1−2 minutes. Remove garlic and add tomatoes, tomato

paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to

350F. Brown eggplant in 1/4−inch oil in a large skillet. Drain on paper

towels. Put a thin layer of tomato sauce into a baking dish and layer

eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella

on top. Bake, uncovered, for 30 minutes.