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| 2 klein | Eggplants; unpeeled cut into 1/4-in rounds |
| 2 | Eggs; lightly beaten |
| 1 1/2 Tasse | Bread crumbs |
| 1/2 Teelöffel | Salt |
| 1/8 Teelöffel | Pepper |
| 1 | Garlic cloves peeled and halved |
| 3/4 Tasse | Olive oil |
| 20 x ca. 30 g | Tomatoes, canned |
| 1/3 Tasse | Tomato paste |
| 2 Esslöffel | Minced basil |
| 1 Teelöffel | Salt |
| 1/8 Teelöffel | Pepper |
| 1 Tasse | Grated Parmesan cheese |
| 1/2 x ca. 450 g | Mozzarella cheese thinly sliced |
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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
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