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1
Preheat the oven to 400 degrees.
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2
In a shallow dish, combine the kosher salt, bread crumbs, oregano, thyme, basil and pepper.
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3
Heat olive oil in a large skillet over medium-high heat.
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4
Dredge each eggplant slice in the breadcrumb mixture.
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5
Shake off any excess breading and transfer 2-5 eggplant slices (depending on size) at a time to the hot skillet.
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6
Try not to overcrowd the slices.
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7
Cook until golden brown on each side, about 2-3 minutes per side.
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8
Place cooked eggplant on a dish lined with paper towels.
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9
Season with additional kosher salt and/or pepper if needed.
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10
Repeat with the remaining eggplant slices.
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11
Line a baking sheet with parchment paper or aluminum foil.
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12
Lay the largest eggplant slice onto the baking sheet.
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13
Gently spoon about 2 to 3 tablespoons tomato sauce over the eggplant until coated.
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14
Place sliced mozzarella evenly over the tomato sauce.
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15
Sprinkle grated parmesan over the layer.
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16
Place the second largest eggplant slice next and repeat steps for the tomato sauce and mozzarella.
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17
Sprinkle parmesan over the top layer.
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18
Repeat with the remaining eggplant, tomato sauce, parmesan and mozzarella.
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19
Bake until just beginning to brown, approximately 15-20 minutes, depending on the size and amount of eggplant.
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20
Enjoy!
