Eggplant Parmigiana

Ingredients

• 15 ounce tomato sauce canned
• 14.5 ounce canned tomatoes canned
• 1  eggs lightly beaten
• 2 pounds eggplant ( 2 medium)
• 1 cup flour all-purpose
• 1 teaspoon basil fresh minced
• 0.5 teaspoon thyme leaves fresh minced
• 16 ounce mozzarella cheese 
• 1 tablespoon olive oil 
• 1 tablespoon oregano fresh minced
• 0.3 cup parmesan cheese freshly grated
• 0.3 teaspoon pepper 
• 12 ounce tomato paste canned
• 8 servings vegetable oil 
• 1 cup milk whole

Equipment

• frying pan
• paper towels
• sauce pan
• oven
• baking pan

Directions

1. Peel and cut eggplant into 1/2-inch-thick slices.
2. Combine milk, egg, and olive oil; stir well. Gradually stir in flour. Dredge eggplant slices in flour mixture, coating well.
3. Pour vegetable oil to a depth of 1 inch into a large heavy skillet. Fry eggplant, in batches, in hot oil over medium heat until golden.
4. Drain on paper towels, and set aside.
5. Drain stewed tomatoes, reserving 1/2 cup liquid. Chop tomatoes.
6. Combine chopped tomato, reserved 1/2 cup tomato liquid, tomato sauce, and next 5 ingredients in a medium saucepan, stirring well. Bring mixture to a boil; cover, reduce heat, and simmer 10 minutes.
7. Arrange half of eggplant slices in a lightly greased 13- x 9- x 2-inch baking dish.
8. Layer half of mozzarella cheese over eggplant, and spoon half of tomato mixture over cheese. Repeat procedure with remaining eggplant, mozzarella cheese, and tomato mixture. Top with Parmesan cheese.
9. Bake, uncovered, at 350 for 30 minutes or until thoroughly heated.