Eggplant Parmigiana Prodigy

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