Kitchen's Garden

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

1. Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and pepper.
2. Refrigerate 20 minutes.
3. In a large saucepan, saute garlic in 2 tablespoons oil for 1-2 minutes.
4. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper.
5. Cover and simmer 30 minutes.
6. Preheat oven to 350F.
7. Brown eggplant in 1/4-inch oil in a large skillet.
8. Drain on paper towels.
9. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately.
10. End with mozzarella on top.
11. Bake, uncovered, for 30 minutes.