Add sliced eggplant into salted water and keep pushed into water by adding a heavy dish on top of them and let sit for 15 to 30 minutes.

Remove eggplant from salted water, rinse and pat dry.

Add some vegetable oil to a non-stick pan on medium heat and lightly fry the eggplant, doesn’t need to be cooked all the way through, about a minute per side.

Remove onto paper towel to drain and finish frying the remainder. Once cooled you can proceed with the dish or you can store in refrigerator until you are ready to assemble eggplant parmesan casserole.

In the meantime, add chopped/sliced garlic into warm olive oil in a small pot on medium low heat and sauté for 30 seconds before adding the prepared tomatoes.

Stir tomatoes and garlic and break up with your spoon. If it’s easier take some kitchen shears and cut them up while in the pot.

Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper and continue to cook until tomatoes come to a simmer and have broken down (about 10 minute’s).

Add one tablespoon each of chopped parsley and chopped basil (reserve 1/2 tablespoon of basil for garnish) and simmer for 5 more minutes, until everything is slightly thickened.

Add about 1/3 cup to the bottom of a 9 by 13 inch casserole dish (or around that size) and set aside.

In the meantime, set up your breading station with flour, egg, then panko bowls. Dip your eggplant on both sides first in the flour, then in the egg, and lastly in the bread crumbs.

Fry eggplant until lightly golden brown on each side and remove to the casserole dish (one layer).

When you have a full layer of fried eggplant in the casserole dish then top it with a little bit more sauce and then the shredded cheese. If you have some more eggplant then create a second layer but put them between the other eggplant instead of right on top. Add the rest of the sauce and the remaining cheese.

Bake at 350 degrees Fahrenheit for 20 to 25 minutes. Let cool for a couple of minutes then enjoy.