Eggplant Parmigiana

Ingredients

2 eggplants
1/4 in rounds
2 eggs
1 1/2 c bread crumbs
1 1/2 ts salt
1/4 ts pepper
1 garlic
3/4 c olive oil
20 oz tomatoes
3/8 c tomato paste
2 tb basil
1 c parmesan cheese
1/2 lb mozzarella cheese
2 tablespoons oil
1/4 oil in a skille drain on paper

Instructions

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. PETER KUMP PRODIGY GUEST CHEFS COOKBOOK