Eggplant Parmigiana

Ingredients:

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

2 Eggs; lightly beaten

1−1/2 Cup Bread crumbs

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

1 Garlic clove peeled and halved

3/4 Cup Olive oil

20 Ounce Tomatoes, canned

1/3 Cup Tomato paste

2 Tablespoons of minced basil

1 Teaspoon Salt

1/8 Teaspoon Pepper

1 Cup Grated Parmesan cheese

1/2 Pound Mozzarella cheese; thinly sliced

Directions:

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

pepper.

Refrigerate for 20 minutes.

In a large saucepan, saute garlic in 2 tablespoons of oil for 1−2 minutes. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer for 30 minutes.

Preheat oven to 350F.

Brown eggplant in 1/4−inch of 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 – ending with mozzarella on top.

Bake uncovered for 30 minutes.