1. In a medium skillet, heat the olive oil and add 1 crushed garlic clove. Pour the canned tomatoes and cook the sauce for 10 minutes.
2. Cut the eggplants and warm them in the microwave for 5-7 minutes on high heat, cool.
3. Beat eggs and milk.
4. Place a spoonful of sauce on an eggplant and add a slice of mozzarella.
5. Add parmesan and dried basil.
6. Cover with another slice of eggplant. Dredge eggplant in flour, dip in egg then cover with grated bread. Repeat the egg and grated bread coating one more time.
7. Fry eggplants in preheated oil for 4-5 minutes until golden brown. Serve immediately.
