Categories: Vegetables, Italian, Vegetarian 
      Yield: 6 servings 
  
      2 sm Eggplants; unpeeled                20 oz Tomatoes, canned 
           -cut into 1/4-in rounds           1/3 c  Tomato paste 
      2    Eggs; lightly beaten                2 tb Minced basil 
  1 1/2 c  Bread crumbs                        1 ts Salt 
    1/2 ts Salt                              1/8 ts Pepper 
    1/8 ts Pepper                              1 c  Grated Parmesan cheese 
      1    Garlic cloves                     1/2 lb Mozzarella cheese 
           - peeled and halved                      - thinly sliced 
    3/4 c  Olive oil                       
  
  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. 
   
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK