Eggplant Parmigiana

2 Small Eggplants; unpeeled cut into 1/4−inch rounds
2 Eggs; lightly beaten
1−1/2 Cup Bread crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Garlic cloves peeled and halved
3/4 Cup Olive oil
20 Ounce Tomatoes, canned
1/3 Cup Tomato paste
2 Tablespoon Minced basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Grated Parmesan cheese
1/2 Pound 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.