Have these ready...

• 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.