EGGPLANT PARMIGIANA

      Title: EGGPLANT PARMIGIANA
  Categories: Vegetables, Italian, Vegetarian, Kump
       Yield: 6 Servings
  
       2 sm Eggplants; unpeeled
            -cut into 1/4-in rounds
       2    Eggs; lightly beaten
   1 1/2 c  Bread crumbs
     1/2 ts Salt
     1/8 ts Pepper
       1    Garlic cloves
            - peeled and halved
     3/4 c  Olive oil
      20 oz Tomatoes, canned
     1/3 c  Tomato paste
       2 tb Minced basil
       1 ts Salt
     1/8 ts Pepper
       1 c  Grated Parmesan cheese
     1/2 lb 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.
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