Eggplant Parmigiana I Recipe - Authentic Italian Dish

Ingredients

• 2 eggplants , unpeeled, cut into 0.25 inch rounds
• 2 eggs , lightly beaten
• 1.5 cups breadcrumbs
• 0.5 tsp salt
• 0.13 tsp pepper
• 1 garlic clove , peeled and halved
• 0.75 cup olive oil
• 20 oz (567 g) canned tomatoes
• 0.33 cup tomato paste
• 2 tbsp minced fresh basil
• 1 tsp salt
• 1 cup grated parmesan cheese
• 0.5 lb (227 g) mozzarella cheese , thinly sliced