Baked Eggplant Parmesan

Oregano, thyme, basil and parsley fresh from the garden.  So rewarding to make a dish with things that you have grown in your backyard! 

Ingredients:

• 1 large eggplant peeled and cut into 1/4 inch slices
• 3 eggs
• 2 cups of plain breadcrumbs
• 1 Tablespoon fresh basil chopped
• 1 Tablespoon fresh thyme chopped 
• 1 Tablespoon fresh oregano chopped
• 1 Tablespoon fresh parsley chopped
• 6 cups of spaghetti sauce, divided
• 12 ounces of shredded fresh mozzarella, divided 
• 1/2 cup parmesan cheese 

Directions: 

1. Sweat your eggplant.  After cutting the eggplant into 1/4 inch slices, sprinkle salt on both sides and place in a colander. Let sit for about 20 minutes.  Rinse with water and dab the eggplant on a paper towel to dry any water.  
2. Preheat oven to 450F degrees.  
3. Whisk eggs in a medium bowl and drudge the eggplant slices through the eggs until covered.  Place the eggplant in a large container or ziplock back.  
4. Mix breadcrumbs and fresh herbs in a bowl and dump into the bag of egg coated eggplant.  Shake until all of the slices are evenly covered.  
5. Coat a baking sheet with EVOO and bake eggplant slices 7 minutes. Remove, flip over, and bake again for 7 minutes.  
6. Cover the bottom of a 9x11 baking dish with 1/3 of your spaghetti sauce.  Once the eggplant is done baking in the oven, place slices on top of the sauce, followed by mozzarella cheese, sauce, eggplant, mozzarella cheese, sauce, and finish your third layer with eggplant, sauce, mozzarella cheese and parmesan cheese.  Return the dish to the oven and bake until the cheese on top begins to bubble and brown.  About 10-15 minutes.  
7. Serve over spaghetti. 
8. Enjoy!!