Amount
Ingredient
Preparation



2
small
eggplants

unpeeled, cut into 1/4in rounds



2
each
eggs

lightly beaten



1 1/2
cups
bread crumbs





1/2
teaspoon
salt





1/8
teaspoon
pepper





1
cloves
garlic

peeled and halved



3/4
cup
olive oil





20
ounces
tomatoes, canned





1/3
cup
tomato paste





2
tablespoons
basil

minced



1
teaspoon
salt





1/8
teaspoon
pepper





1
cup
parmesan cheese

grated



1/2
pound
mozzarella cheese

thinly sliced

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

Refrigerate 2 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 3 minutes.

Preheat oven to 35F.

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 3 minutes.