Eggplant Parmigiana

1 sm. egg plant; unpeeled, cut into 1/4 in. rounds
1 egg; lightly beaten
¾ c. bread crumbs
1/4 tsp. salt
Dash of pepper
1 garlic clove
1/3 c. olive oil
10 oz. tomatoes canned
3 Tbsp. Tomato paste
1 tsp. basil
1 Tbsp. sugar
1 tsp. salt
Dash pepper
1/2 c. grated Parmesan Cheese
4 oz. mozarella cheese-thin sliced or grated

Dip eggplant slices in egg, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 min.
In large saucepan, saute’ garlic in 2 Tbsp. oil for 1-2 min.
Remove garlic and add tomatoes, tomato paste, basil, sugar, salt and pepper. Cover and simmer 20 min.
Preheat oven to 350 degrees.
Brown eggplant in 1/4 inch oil in large skillet. Drain on paper towels. Put a thin layer of tomato sauce into a greased casserole dish and layer eggplant, sauce, parmesan and mozarella, alternately. End with mozarella on top. Bake uncovered for 30 min.
submitted by: Carrie Brady