1 large eggplant, thickly sliced
2 eggs, beaten
1/2 cup dry bread crumbs
14-1/2 ounce canned italian stewed tomatoes
15 ounce tomato sauce
2 garlic, minced
1/2 teaspoon dried basil
6 ounces mozzarella cheese, sliced
Dip eggplant slices into eggs, then bread crumbs; arrange in single layer on baking sheet. Broil 4 inches from heat until brown and tender, about 5 minutes per side.
Reduce oven temperature to 350 F (180 C). Place eggplant in a baking dish.
Combine tomatoes, tomato sauce, garlic and basil; pour over eggplant and top with cheese.
Cover and bake at 350 F (180 C) for 30 minutes or until heated through.
Serves 4