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1
Put a saucepan onto the stovetop on the lowest possible heat.
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2
Wait until the oil heats up to put in the garlic.
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3
You want the oil to be heated, but not really hot, because the garlic needs to cook without being fried.
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4
Let the garlic cook and become fragrant in the oil.
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5
After about 5 minutes, or when you notice the garlic starting to burn/fry, remove your pan from the heat, dump in the wine (you can always use more wine it might be more like half a cup just not so much that it overpowers the sauce.)
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6
Then return the pan to the stovetop and turn the heat up to MediumLow so that it simmers for a little while (simmer until it doesnt smell boozy).
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7
Then, add the tomatoes and simmer until it thickens.
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8
Or until you need it.
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9
Just give it 15 minutes at the minimum.
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10
Set oven onto 375 degrees.
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11
Cut eggplant into rounds.
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12
If you turn the eggplant after each cut, the cuts tend to stay the same size.
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13
Lay the rounds on a baking sheet and sprinkle liberally with salt.
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14
It is best to do this before you start making the tomato sauce because the eggplant needs to sit with the salt for at least 45 minutes.
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15
After 45 minutes, whisk two eggs with about a tablespoon of water in a small bowl.
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16
You want the mixture not to be too eggy, but not too watery either.
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17
In another bowl, combine breadcrumbs with salt, pepper and Italian seasonings, to taste.
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18
Wash the salt off of the eggplant.
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19
(You can either rinse the eggplant and lay on some paper towels to dry or you can dunk it in a bowl of water, washing off the salt, and then lay on paper towels.
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20
Either way, make sure to pat eggplant dry. )
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21
Grease some baking pans with olive oil.
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22
Dip a slice of eggplant into egg, then in the breadcrumbs.
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23
Then place onto the greased cookie sheet.
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24
Repeat until all eggplant slices are covered.
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25
Put eggplant into oven, bake for about 15 minutes.
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26
Then take the pans out, one at a time, flipping the pieces of eggplant.
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27
Then bake for another 15 minutes, or until golden brown.
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28
Once the eggplant is done, take it out and turn oven up to 400 degrees.
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29
Layer a small square pan (the glass/Pyrex kind works) with 1/3 of the tomato sauce.
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30
Put a layer of the eggplant on top, then layer with mozzarella.
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31
Continue sauce, eggplant, mozzarella layers until everything is used up.
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32
The last layer should be mozzarella.
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33
If you feel like it, sprinkle parmesan on top.
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34
Bake in the 400 degree oven for about 20 minutes, or until the mozzarella is browned on top.
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35
Tada!
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36
Then eat!
