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. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK