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