2 Small Aubergines 2 Eggs lightly beaten 1-1/2 Cup Bread crumbs 1/2 Teaspoon Salt and Pepper to taste 1 Garlic cloves peeled and halved 3/4 Cup Olive oil 1 Can of Tomatoes 1/3 Cup Tomato paste 2 Tablespoon Minced basil 1 Teaspoon Salt 1/8 Teaspoon Pepper 1 Cup Grated Parmesan cheese 250 gr. Mozzarella
Dip aubergines slices in eggwash, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 minutes. In a large saucepan, sauté 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 the aubergine slices 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 the aubergines slices, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top. Bake, uncovered, for 30 minutes.