Eggplant Parm

Ingredients:
4 small eggplants
4 gloves of garlic (minced)
32 oz. marinara sauce
salt and pepper
italian seasoning
fresh basil leaves
whole mozzarella ball (cut into slices)
parmasean cheese
italian bread crumbs
red pepper flakes

Directions
1. Preheat the ovean to 425 degrees and grease a baking dish (I used a 13x10 glass baking dish).
2. Mix bread crumbs, 1/4 cup of Parmesan cheese, and a few pinches of red pepper flakes in a shallow bowl.  Set aside.    
3. Wash, peel, and slice the eggplants so they are about 1/2-1 inch thick.  Lightly coat eggplants with olive oil and coat each in the bread crumb mixture (press to get the mixture on each side).  Align the coated eggplant slices in the pan.  The slices will overlap each other and then put them in the oven for about 15 minutes or until browned and tender.
4.  In a saucepan, sautee the minced garlic with olive oil for a few minute over medium heat.  Reduce the heat and then add the marinara sauce to the saucepan.  Add a few pinches of red pepper flakes, italian seasoning, salt and peper to taste.  Simmer the pasta sauce...
5.  Remove the eggplant from the oven and reduce the heat to 375 degrees.  Spoon the pasta sauce over the eggplant slices.  Cover the sauce with a layer of mozzarella cheese and 1 cup of parmasean cheese.
6. Bake in the oven for 20 minutes or until cheese topping is golden.  Let it stand for a few minutes before serving and enjoy.