Eggplant Parmesan

1 Large eggplant

Kosher Salt

1 Clove of minced garlic

Olive Oil

Canola Oil

Pepper

½ Cup of Flour

½ Cup of Breadcrumbs

4 Large beaten eggs

½ teaspoon of pepper

½ teaspoon of thyme

1 1/2 lbs of mozzarella cheese

1 Cup of parmesan cheese

1 Packed cup of basil leaves

1 Jar of sauce

Peel eggplant, cut lengthwise, arrange one layer in the bottom of colander and sprinkle evenly with salt, repeat. Add plates to weigh down the slices and let sit for 2 hours then wipe away excess salt.  In a bowl combine flour in a second bowl add breadcrumbs, third bowl add beaten eggs, pepper, and thyme.  Coat eggplant with flour, eggs, and breadcrumbs, let sit for 20 minutes. Large frying pan (or two) pour ½ an inch of oil when hot fry eggplant.  Preheat oven to 350. In a glass baking dish layer sauce with eggplant mozzarella slices, sprinkle with parmesan cheese and basil. Bake for 30 min and allow 10 min for resting