1 Large Eggplant, firm and unpeeled

1 cup All-Purpose Flour

2 to 3 Eggs, beaten

Unseasoned Breadcrumbs

Garlic Powder

Oregano

Basil

Thyme

Rosemary

Salt

Pepper

Olive Oil for frying

Paremesan Cheese

8 oz Mozzarella Cheese, Sliced into pieces. Fresh is preferable, if available. More if desired

Regular size Jar of Spaghetti Sauce.  More if desired

 

Heat oven to 350 degrees.

Place Flour in a medium bowl; salt and pepper to taste.  Place beaten eggs in a separate medium bowl.  Place breadcrumbs in a third medium bowl and combine with Garlic Powder, Herbs, Salt and Pepper.  Adjust spices and herbs as desired to taste.

Prepare a heatproof ceramic dish for eggplant by placing a small amount of spaghetti sauce in bottom of pan- about 2 tablespoons.

Remove top green and bottom of eggplant with a knife and discard.  Slice eggplant crosswise, into circles, about 1 centimeter thick per slice.  Heat oil in 2 medium to large frying pans over medium to medium high heat until hot.

Dredge one piece of eggplant in flour, turning to coat both sides.  Shake off excess.  Next dip that piece in the egg wash, also turning to coat both sides.  Use a fork to help with this stage.  Next place this piece into the bread crumbs.  Use a spoon to ladle the breadcrumbs over the top side that is exposed instead of turning piece over.  Place the piece gently into frying pan.

Repeat with remaining pieces of eggplant.  Don’t overfill frying pans.  Brown on both sides.Place 3 eggplant slices on spaghetti sauce in heatproof dish

Sprinkle 3 Tbsp of Spaghetti sauce over the eggplant in the dish.  Add  one to three slices of Mozzarella.  Sprinkle very lightly with Parmesan cheese.  Add a second layer of Eggplant and repeat.  End with Mozzarella as top layer.  Cover with foil and place in oven.  Cook for 30-45 minutes, until eggplant can be pierced with fork and fork comes out easily.