2 med to large eggplants 2 eggwhites beaten and 2T of milk added 1/2 c of Italian Bread crumbs 1/2 t dried basil 1/2 t dried oregano 1/2 t garlic powder 1/4 t ground black pepper
1/2 med onion, diced 5 cloves of garlic,chopped 1/3 c button mush, chopped 4 or 5 sun dried tomatoes, hydrated or drained from oil or juice 3T black olives, chopped 5 c tomatoe sauce 2 sprigs of fresh thyme and 2 sprigs of fresh basil 1T kosher salt and freshly ground pepper olive oil or oil of your choice 2c of Mozzarella chesse, shredded
Preheat broiler. Slice washed eggplant 1/2 in thick. Dip slice into eggwash and then into breadcrumbs and dried herb and spices., coat well. Grease baking sheet and arrange each slice of coated eggplant in one layer on baking sheet. Place in broiler for 5min on ea side, or until golden brown.
Begin making sauce: Heat the oil in a medium saucepan over med-high heat. Saute the onion and garlic. Add the mushroom and continue sauteing. Add blackolives and sun-dried tomatoes allow to cook down for one minute or two. Next, add the tomatoe sauce and the herb sprigs and bring to a boil. Lower heat and simmer, covered, for 10minutes.
Take out the eggplant they should be done by now. Allow to cool for a moment. Finish sauce by removing the herb sprigs and adding the salt and pepper to taste. (this sauce can be use immediately, or stored covered in frig up to 3 days, frozen for 2months.)
Building the eggplant parmesan: Any casserole dish will work. (I recommend a pan no layer than a 9x13, though) The first layer spread about 1/2c of the sauce made on bottom of dish. Arrange the eggplant slices on top. Sprinkle 1/2c mozzarella chesse. Repeat steps until all ingredients are use ending with sauce and then sprinkle alittle chesse on top. Cover with foil and bake in the oven at 350 for 30minutes. Enjoy.