1 medium eggplant, cut into slices 1/4 inch thick
3 tbsp olive oil
6 ripe tomatoes, chopped
2 tbsp tomato paste
salt and pepper
2 cps coarse bread crumbs
1/2 cp grated Parmesan cheese
1 tbsp chopped parsley
2 cloves garlic, finely crushed
8 thin slices mozzarella cheese
1 - Cover eggplant slices with salted water and let stand 1/2 hour.
2 - Drain and dry.
3 - Saute them in hot oil in large skillet until soft and lightly brown on both sides.
4 - Transfer to platter.
5 - In same skillet, combine tomatoes, tomato paste, salt and pepper, and let simmer for at least 1/2 hour.
6 - Mix together breadcrumbs, Parmesan cheese, parsley and garlic.
7 - Arrange a layer of browned eggplant slices in greased casserole, sprinkle with bread crumb mixture and pour in some tomato sauce.
8 - Repeat layers until everything is used.
9 - End with a layer of eggplant slices.
10 - Top with mozzarella cheese.
11 - Bake until cheese browns.