Eggplant Parmesan | Sunshine Rising

Ingredients

• 2 Eggplants, medium, washed and cut into 1/2-inch thick rounds
• 1 tbsp Salt
• 3 cups Panko Breadcrumbs
• 1 tbsp Oregano
• 1 tsp Garlic Powder
• 1 tsp Thyme, dried
• 1 tsp Parsley, dried
• 1 tsp Basil, dried
• 1 tsp Onion Powder
• 1 tsp Salt
• ½ tsp Pepper
• ½ cup Flour
• 3 Eggs
• ½ cup Milk
• ½ tsp Dijon Mustard
• Sprinkle of Salt and Pepper
• 2 cups Olive Oil
• 1 ½ cups Marinara Sauce
• 2 cups Mozzarella Cheese
• ¼ cup Parmesan Cheese
• Fresh Basil