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1
Heat oil over medium heat, and preheat oven to 375F.
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2
Spray a large baking dish with nonstick spray, then spread a thin layer of spaghetti sauce across the bottom.
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3
Peel eggplant and slice in thin (1/4 to 1/3) rounds.
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4
Salt these and allow to sit for 10 minutes or so to remove bitter eggplant taste.
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5
Some browning may occur, its no problem.
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6
Dredge each eggplant piece first in egg (mixed with a Tablespoon of milk), then in a mixture of the flour, parmesan, garlic powder, and dried herbs.
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7
Fry eggplant in the hot oil for 2-3 minutes per side, without overcrowding the skillet, until golden.
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8
Remove each fried eggplant round directly to the baking dish, creating a single layer of eggplant.
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9
Place dish in the oven while you continue to fry more eggplant rounds.
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10
When you have another batch of eggplant fried, remove the pan from the oven, spoon a small amount of spaghetti sauce on top of each round in the dish, and add a second layer of fried eggplant.
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11
Repeat until all eggplant rounds are used.
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12
Do not stack eggplants more than 3 deep in dish.
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13
Sprinkle entire casserole with additional parmesan cheese (if desired) plus shredded mozzarella, fresh cut tomato slices, and fresh garnishing herbs to taste.
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14
Bake entire dish 5-7 minutes, until heated through and top cheeses have melted.
