Eggplant Parmigiana

Ingredients

2 medium eggplant	2 lbs canned stewed or crushed tomatoes
1 t garlic powder (or 2 cloves)	2 t flour
1 t salt	1 t sugar
1 t paprika	1/4 t pepper
1/4 t basil	4 oz mozzarella
1 T Parmesan (grated)

Directions

Cut unpeeled eggplant into 1/2 inch slices. Steam or simmer, covered in small amount of boiling water for 10 minutes. Drain. Combine tomatoes, garlic, flour, salt, sugar, paprika, pepper and basil in saucepan. Cover and cook over medium heat until slightly thick.

In lightly greased 2 quart baking dish mix eggplant and tomato mixture and top with mozzarella and parmesan.

Bake at 350 for 30 minutes until topic is light brown.