Directions

Place sauce, wine and garlic in 2 qt. saucepan. Bring to a simmer over medium heat, stirring occasionally. Let simmer while you prepare eggplant. In heavy skillet, heat oil. Crack eggs into a wide shallow bowl, season with salt and pepper, and beat lightly with a fork. Preheat oven to 375 deg. Place eggplant slices in beaten egg 2 to 3 at a time. Turn them to coat, then using a fork, transfer them to hot oil. Cook slices until golden brown and puffy but not cooked through, 1 min. per side. Drain slices on paper towel and repeat with remaining eggplant, adding more oil if necessary. Place half the eggplant slices in bottom of a 7 x 11 baking dish. Pour ½ the sauce over the eggplant, spreading it evenly with a spatula. Scatter 1 cup cheese over sauce. Repeat on second layer. Cover dish with aluminum foil and bake on center rack 25 to 30 minutes. Remove from oven, remove foil and let rest 5 minutes. Slice and serve.

Makes about 6 servings.