Eggplant Parmesan (without Marinara and Mozzarella)

1 eggplant, peeled and sliced into 1/2" thick rounds
1 tsp. kosher salt, plus 1/4 tsp.
1/3 C flour
1 egg
1 T milk
1/2 C breadcrumbs
1/4 C parmesan cheese
1/4 tsp. black pepper
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried parsley
1/4 tsp. dried thyme
1 T. olive oil, divided

Place a single layer of eggplant slices in a colander, resting over a large bowl. Sprinkle 1 tsp. salt over the eggplant and let drain for 30 minutes. Meanwhile, beat the egg and milk in a shallow bowl. In a separate bowl, mix the breadcrumbs, parmesan, remaining 1/4 tsp. salt, black pepper, basil, oregano, parsley, and thyme. Remove the eggplant, wipe off the excess salt, and pat dry.
Coat each slice of eggplant in the flour, shaking off any excess. Next, dip the eggplant in the egg mixture, followed by the breadcrumb mixture.
Preheat oven to 350 F.
Add 1/2 T. olive oil to a 13 x 9 baking dish and set aside.
Heat the remaining olive oil in a large frying pan over medium heat. Add the breaded eggplant to the pan in a single layer. Fry until golden brown, approximately 1-2 minutes on each side. Remove the eggplant from the pan and place them inside the prepared baking dish, in a single layer. Cover with foil and bake for 35 minutes. Bake uncovered for another 10 minutes. Let stand for 5 minutes before serving.

Number of Servings: 7

Recipe submitted by SparkPeople user SHIRTTALES.