Make the sauce

1. Using a large stock pot, chop and sauté onion and garlic, when soft add canned tomatoes. I use a mix of whole, crushed and diced for a chunky texture (for a smooth sauce use a blender then pour tomatoes into your stock pot). Add salt to taste and cook on low heat for at least 1 hr, add thyme (on the stick and remove b/f serving), chiffonade a hand-full of sweet basil and cook for another 10-15 minutes.

Prepare the eggplant

1. Peel eggplant and slice 1/4 inch thick, lay on a towel and sprinkle w/salt. Dab with paper towel to remove moisture that accumulates.
2. Arrange assembly line of flour (w/salt and pepper), egg wash and unseasoned breadcrumbs. Heat a large skillet with olive oil.
3. Dip eggplant slice into flour, egg then breadcrumbs, shaking off any extra, place slices in the a hot skillet of olive oil.
4. When golden brown on both sides remove and place on a paper towel to cool and drain excess oil.
5. Once all slices have been browned begin layering in a baking dish. Spray your baking dish with non-stick spary.  Spoon and spread out a small amount of sauce on the bottom of the dish. Layer in eggplant (overlapping a little), more sauce then layer thin slices of fresh mozzarella. Repeat the layers, eggplant, sauce, mozzarella until you reach the top of the baking dish. *Optional – add Parmesan cheese to the layers as well.
6. Cover and place in a 350F degree oven for 30 min, then broil for 3-5 min to brown the cheese.  Let cool 10 min before cutting and serving.
7. Slice and serve with warm, crusty bread!