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1
Preheat oven to 475 degrees.
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2
Slice eggplants in half lengthwise.
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3
Working with each eggplant half cut side up, make a 1 inch deep slit lengthwise down the middle to within 1 inch of each end (this makes the eggplant cook evenly).
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4
Place eggplant halves cut sides down on a baking sheet coated with cooking spray.
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5
Bake at 475 degrees for 35 minutes or until tender.
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6
Remove from oven; cool on pan 10 minutes.
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7
Peel eggplant halves; cut crosswise into 1/4 inch thick slices.
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8
Heat oil in a large non-stick skillet over medium heat.
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9
Add garlic and saute 30 seconds.
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10
Add tomatoes, sugar and salt.
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11
Cook uncovered for 30 minutes or until slightly thick, stirring frequently.
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12
(Mixture will have a pasty consistency.) Stir in basil and pepper.
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13
Spoon tomato mixture into a food processor; process for 1 minute, or until smooth.
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14
Set aside. Reduce oven temperature to 425 degrees.
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15
Arrange 1/2 of eggplant slices in a 9- by 13-inch baking dish coated with cooking spray. Spoon half of tomato mixture evenly over eggplant slices.
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16
Repeat procedure with remaining eggplant slices and tomato mixture. Sprinkle with cheese and bread crumbs.
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17
Bake at 425 degrees for 45 minutes, or until golden.
