Mix 3½ cups bread crumbs and 1 cup Parmigiano.
 Coat eggplant slices in flour, dip in eggs, and then in bread crumbs.
 Put on waxed paper.
 Fry eggplant in a pan with olive oil or butter for 4 min. until brown (turning half way).
 Drain on paper.

Sauce
In pan, cook 4 garlic cloves in ½ cup oil for 4 min.
Add tomatoes and cook on high 5 min.
Add salt and pepper, reduce heat, and cook 30 min.
Add basil and cook an additional 15 min.

Preparation
In baking pan, add 1 layer tomato sauce.
Add eggplant, mozzarella, and sauce. Repeat for a total of 3 layers.
Finish with tomato sauce and Parmigiano.

Bake at 375 for 35 minutes.

Compliments to Chef Sid!