Favorite Eggplant Parmesan recipe

Ingredients:
One firm eggplant
1 cup bread crumbs
italian herbs of choice (I use thyme, Oregano, Basil, and Rosemary) , pepper, salt
2 eggs
olive oil
1/2 cup parmesan cheese
8 oz mozzarela cheese
28 oz. can of crushed tomatoes
one onion
one garlic
1/4 cup red wine (optional)

1. heat oven to 350 degrees
2. Slice eggplant into 1/2 inch thich rounds.
3. mix bread crumbs with about a 1/4 cup of parmesan cheese, and spices in a bowl
4. separate white from eggs and put egg whites in a bowl.
5. set up a sort of assebly line with sliced eggplant on one egg, bowl of egg whites, bowl of crumbs, and baking sheet on other end.
6. take a slice of eggpalnt and dip into eggwhites to coat and hold up to let excess drip off. then coat with bread crumbs and place on the cookie tray.
I recommend using one hand to handle the eggpalnts in the whites, then, while using the other hand to pick up a small handful of crumbs, place into the remaining crumbs and cover the eggplants with the crumbs in hand (in other words, avoid ltouching the egg whites and the crumbs with the same hand. Less messy)
7. bake the eggplant for fifteen minutes, then flip over and bake an additional 10 minutes.
7. alternative, fry eggplant in olive oil until golden brown.
8. meanwhile, finely dice the onion and mince the garlic and fry in about 2 Tbs. of olive oil (according to your preference).
9. Once the onion is goldern brown and somewhate translucent, add the crushed tomatoes and wine, if using. Season according to your taste.
10. Ladle some sauce on the bottom of a baking pan: 9x12 for one layer. 8x8 for double layer version
11. Lay eggplant slice along the bottom, slightly overlapping.
12. Ladle more sauce on the eggplant to cover.
(12 a. if doing a double layer version, which I really liked, sprinkle a geerous amount of mazzarella and some parmesan. Then add another layer of eggplants and another layer of sauce to cover.
13. Bake for about 15 minutes, uncovered.
14. sprinkle remaining mozzarella and parmesan.
15. Bake covered for about 5-10 minutes, until the cheese is somewhat golden brown and bubbling.
16. Enjoy!