Eggplant Parmesan

Begin by making the sauce. Saute the onion and garlic in the oil and season it with salt and red pepper flakees. Cook until the onions are translucent

Next add the canned tomatoes. With a wooden spoon break the whole tomatoes if any and continue to cook for another 10-15mins on medium heat

Season more if needed and let it cook for a few minutes and remove from the heat

With the sauce done, its time to get the eggplant prepped

Put the floor in a bowl and season it with salt and pepper. In another whisk the eggs and the milk and season it with salt and pepper

In a third bowl, combine the breadcrumbs along with the thyme, oregano and the salt and pepper. Dip each eggplant in the flour, shaking off any excess, next it goes into the egg mixture,

Finally dip it in the breadcrumbs making sure both sides are well coated. Repeat with all the eggplant slices

Pour enough oil in a large fry pan, and cook the egglant slices until they are golden brown on either sides. Drain the eggplant slices on paper towels

Preheat the oven to 350F

Spoon 1/4 of the tomato sauce in a 9 by 13 baking dish. Top with a layer of the eggplant slices, its ok if the eggplant slices overlap. Sprinkle the cheese mixture on top. Spoon some more sauce and repeat it with

The eggplant slices and more cheese. Repeat if there are more eggplant slices, and the top layer needs to have enough cheese

Bake for 40mins until the cheese is bubbly. Serve hot!