Instructions

1. Cut the eggplant into 1/2-inch thick slices. Sprinkle lightly with salt and set aside in a colander for 30 minutes. Rinse and pat dry. The salt draws out any bitterness. If you use a young eggplant with small seeds you could skip this step.

2. Combine the 3/4 cup Parmesan cheese and bread crumbs in a flat bowl. Beat the eggs in a separate flat bowl. Combine the dried herbs, pepper and flour in a third bowl.

3. Dredge the eggplant into the flour. Put one side down into the flour. Turn it over and put the other side into the flour. Shake off any excess. Dip the slice into the egg. Shake off any excess egg. Place the slice into the bread crumb and cheese mixture so both sides are coated.

4. Place on a cookie sheet spread with 1 tsp. of olive oil. Put in a preheated 375 degree Fahrenheit oven for about 15 minutes or until the bread crumbs are lightly browned. Remove from the oven.

5. Layer the eggplant Parmesan in the baking pan. Spread one-third of the tomato sauce in the baking pan. Arrange half of the browned eggplant slices on top. Sprinkle with half the mozzarella cheese. Spread another one-third of the tomato sauce over the cheese. Arrange another layer of eggplant. Cover with the remaining tomato sauce. Sprinkle the other half of the mozzarella cheese and the remaining Parmesan cheese on top.

6. Bake at 375 degrees Fahrenheit for 30 minutes to 45 minutes until the mixture is bubbly.