Directions

• Slice eggplant into 1/2-inch slices. Whisk together eggs, kosher salt, pepper, and dried herbs. Place bread crumbs and grated Parmesan in another bowl.
• Preheat a large skillet. Dip eggplant in egg mixture, then cover in breadcrumbs. Drizzle olive oil in skillet. Fry eggplant on medium-low until brown. Remove cooked eggplant slices to a towel to drain and continue to cook the rest of the slices.
• While you are frying the eggplant slices, begin the sauce. Add onions and garlic to a preheated saucepan drizzled with olive oil. Sauté until translucent. Add the canned tomatoes, dried herbs, and salt to taste. Bring to a boil and then reduce to a simmer. Simmer while you finish cooking the rest of the eggplant.
• Preheat oven to 400°F. Line a casserole dish with the fried eggplant. Top with a little sauce. Add fresh cheese and shredded Italian blend cheese. Top with another eggplant slice and more sauce. Finish by topping with shredded cheese. Place the eggplant in the oven just until the cheese melts and slightly browns, around 35 minutes.