Eggplant Parmesan Stacks

1. Slice eggplant in 1/4 – 1/2 inch slices. Whisk eggs, 1/2 teaspoon kosher salt, 1/2 teaspoon pepper and 1 teaspoon Italian dried herbs together. Place bread crumbs and grated parmesan in another bowl. Preheat a large skillet. Dip eggplant in egg mixture, then cover in breadcrumbs. Drizzle 2 tablespoons 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.
2. While you are frying the eggplant slices, begin the sauce. Add onions and garlic to a preheated saucepan drizzled with 1 teaspoon olive oil. Saute until translucent. Add the canned tomatoes, 1/2 teaspoon kosher salt, and 1 teaspoon dried herbs. Bring to a boil and then reduce to a simmer. Simmer while you finish cooking the rest of the eggplant.
3. Preheat oven to 400 degrees. Line a casserole dish with the fried eggplant. Top with a little sauce. Add fresh cheese or shredded Italian blend cheese. Top with another eggplant slice and more sauce. Finish by topping with shredded cheese. Place the eggplant in the oven and bake just until the cheese melts and slightly browns.