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 ==
# Dip eggplant slices in eggs, then in breadcrumbs seasoned with salt and pepper.
# Refrigerate 20 minutes.
# In a large saucepan, sauté 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 350°F.
# Brown eggplant in ¼-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. 
Category:Casserole Recipes
Category:Eggplant Recipes
Category:Egg Recipes
Category:Breadcrumb Recipes
Category:Tomato Recipes
Category:Tomato paste Recipes
Category:Basil Recipes
Category:Parmesan cheese Recipes
Category:Mozzarella Recipes