Preheat oven to 375° F. Spray a sheet pan with olive oil (I like to use a Misto or you can brush 1 teaspoon of oil on the pan to coat evenly).

Lay out three shallow bowls. To the first add the flour, to the second add the eggs and milk (beat well) and to the third add the bread crumbs. Dredge the eggplant slices first in the flour, then egg, then bread crumbs. Place on the sheet pan and spray lightly with more olive oil. Cook for approximately 15 minutes per side, or until golden brown.

In another medium bowl, combine the ricotta, parsley, basil, garlic powder and salt and pepper to taste.

Spread 1⁄4 cup of the tomato sauce on the bottom of a 9“ X 12” baking pan. Place six slices of eggplant on top. Evenly distribute the ricotta mixture among the slices. Top with another slice of eggplant. Ladle enough sauce just to cover each eggplant stack. Top with a slice of mozzarella.

Bake for 20 minutes, or until the cheese is bubbly and the eggplant is heated through. Serve with more tomato sauce on top if desired.

Note:

Don't skimp on the ricotta — fresh, high quality really makes a difference in this recipe.