Eggplant Parmesan

Preheat the oven to 400 degrees.

In a shallow dish, combine the kosher salt, bread crumbs, oregano, thyme, basil and pepper.

Heat olive oil in a large skillet over medium-high heat. Dredge each eggplant slice in the breadcrumb mixture. Shake off any excess breading and transfer 2-5 eggplant slices (depending on size) at a time to the hot skillet. Try not to overcrowd the slices. Cook until golden brown on each side, about 2-3 minutes per side. Place cooked eggplant on a dish lined with paper towels. Season with additional kosher salt and/or pepper if needed. Repeat with the remaining eggplant slices.

Line a baking sheet with parchment paper or aluminum foil. Lay the largest eggplant slice onto the baking sheet. Gently spoon about 2 to 3 tablespoons tomato sauce over the eggplant until coated. Place sliced mozzarella evenly over the tomato sauce. Sprinkle grated parmesan over the layer. Place the second largest eggplant slice next and repeat steps for the tomato sauce and mozzarella. Sprinkle parmesan over the top layer. Repeat with the remaining eggplant, tomato sauce, parmesan and mozzarella.

Bake until just beginning to brown, approximately 15-20 minutes, depending on the size and amount of eggplant.

Enjoy!