Eggplant Parmigiana

Yield:	6 Servings
Categories:	Italian, Vegetarian, Vegetables

2	sm	Eggplants; unpeeled cut into 1/4-in rounds
2		Eggs; lightly beaten
1 1/2	c	Bread crumbs
1/2	ts	Salt
1/8	ts	Pepper
1		Garlic cloves peeled and halved
3/4	c	Olive oil
20	oz	Tomatoes, canned
1/3	c	Tomato paste
2	tb	Minced basil
1	ts	Salt
1/8	ts	Pepper
1	c	Grated Parmesan cheese
1/2	lb	Mozzarella cheese thinly sliced