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1
Heat oil in large skillet on med-high heat.
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2
Preheat oven at 350F.
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3
Peel eggplant and cut in 1/2 inch slices, lay flat and salt the eggplant, set aside.
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4
Cut tomato into 1/2 inch slices.
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5
Beat eggs in large shallow bowl; set aside.
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6
Combine breadcrumbs with salt, pepper, basil, oregano, parsley and garlic powder, set in large shallow bowl.
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7
When the eggplant starts to sweat, blot up liquid with paper towel, this takes the bitterness out of the eggplant.
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8
Dip eggplant into egg, then into breadcrumbs.
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9
Pan fry the eggplant until golden brown.
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10
Repeat same process with tomato slices.
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*NOTE* Breadcrumbs tend to soak up the oil when cooking, so you may need more to finish frying sliced tomatoes/veggies.
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12
When all slices are fried.
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13
Take large baking dish and cover bottom of pan with gravy.
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14
Place a layer of breaded eggplant on the gravy, followed by a thin layer of mozzarella cheese.
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15
Then place a layer of tomato slices on top the cheese.
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16
Next place a thin layer of gravy over the tomato followed by another layer of cheese.
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17
Repeat until casserole dish is full.
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18
The last layers should be gravy and cheese.
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19
Place full casserole into preheated oven.
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20
Bake for 25-30 minutes.
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21
Enjoy.
