2 med. eggplants
3/4 c. milk
2 c. fine bread crumbs
1 tsp. basil
1/2 tsp each oregano and thyme
1 lb. mozzarella cheese thinly sliced
1/2 c. parmesan cheese
1 batch italian tomato sauce

Preheat oven to 375°F. Lightly oil a baking tray and a 9 x 13 inch pan.

Cut eggplant 1/2 inch thick. Place milk in shallow bowl; combine bread crumbs with herbs on a plate. Dip each eggplant slice in the milk moistening both sides, then coat thoroughly with bread crumbs. Spread prepared eggplant on baking tray (9 x 13) and bake until tender, about 20 to 30 minutes. Remove from tray and place on baking tray.

Without cleaning the 9 x 13 inch pan, ladle some tomato sauce into the bottom. Add layer of eggplant and cover with sauce. Repeat until finished. Generously sprinkle the top with parmesan.

Bake uncovered at 375°F for about 40 minutes until heated through or bubbly around the edges. Remove from oven and let sit 10 minutes before serving.