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.


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