Eggplant Parmigiana

• 2 eggplants
• 2 eggs
• 1 garlic (cloves)
• 1/4 in rounds
• 1/4 oil in a skille drain on paper
• 375 gr tomatoes
• 160 gr bread crumbs
• 180 ml olive oil
• 110 gr mozzarella cheese
• 90 gr tomato paste