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.