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Grilled Eggplant Parmigiana

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Ingredients

2 medium eggplants, cut lengthwise into 1/2-inch slices

olive oil

1 teaspoon minced garlic

1 can (28 ounces) peeled whole tomatoes, drained

1/4 cup tomato paste

2 tablespoons minced fresh basil or 1 teaspoon dried

2 tablespoons minced parsley

1/4 teaspoon pepper

1/2 cup grated parmesan cheese

8 ounces part-skim mozzarella cheese, sliced

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