Baked Eggplant Parmesan | Melissa Mayo

Ingredients

• 3 lbs /1.4 Kg eggplants cut into ½ inch half moons
• 1 TBS basil
• 1 TBS oregano
• 1 TBS thyme
• Coarse salt and black pepper
• Good Italian olive oil
• 24 oz.680g jar of marina sauce
• 1 lb /500g of sliced mozzarella
• 1 cup of good quality feta cheese (optional)
• 1 ½ cups of grated parmesan cheese
• 1 bunch of basil
• 3 cups of crusty bread cut into cubes
• 2 garlic cloves
• 1 bunch Italian parsley