Eggplant Parmigiana I

Source: Public domain recipes converted from Meal Master format
 * 6 Servings

Ingredients

 * 2 eggplants, unpeeled, cut into ¼-inch rounds
 * 2 eggs, lightly beaten
 * 1½ cups breadcrumbs
 * ½ teaspoon salt
 * ⅛ teaspoon pepper
 * 1 garlic clove, peeled and halved
 * ¾ cup olive oil
 * 20 ounces canned tomatoes
 * ⅓ cup tomato paste
 * 2 tablespoons minced fresh basil
 * 1 teaspoon salt
 * ⅛ teaspoon pepper
 * 1 cup grated Parmesan cheese
 * ½ pound mozzarella cheese, thinly sliced

Directions

 * 1) Dip eggplant slices in eggs, then in breadcrumbs seasoned with salt and pepper.
 * 2) Refrigerate 20 minutes.
 * 3) In a large saucepan, sauté 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 350°F.
 * 7) Brown eggplant in ¼-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.