Eggplant Parmesan

Yield:	8 Servings
Categories:	Italian, Vegetables

2	lb	Eggplants, unpeeled, sliced 1/2-inch thick
4		Eggs, beaten
3/4		To 1 cup flour
		Soybean oil for frying
1	lb	Mozzarella cheese, thinly sliced
		FOR THE SAUCE
4		Cloves garlic, minced
2	tb	Olive oil
28	oz	Whole tomatoes (1 can)
2	tb	Chopped fresh parsley
		Salt and freshly ground black pepper
1		Bay leaf