Into 3 cups of to to sauce add garlic, oregano and basil and heat on low flame in sauce pan 20 minutes while browning eggplant

Slice eggplant into 1/4 inch slices and spread slices into one layer and sprinkle with salt to take out bitter juices and let stand 20-30 minutes

Pat and wipe dry with paper towel

Dip in beaten eggs and bread crumbs

Brown in olive oil until crispy

Drain on paper towel

Spray baking dish

Place eggplant into baking pan in single layer

Top with tomato sauce

Cover with fresh mozzarella cheese then parmesan cheese and place in oven at 400 for 30 minutes