Eggplant parmigiana

Ingredients:

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

Preparation:

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.