Italian Eggplant Casserole

I have been making a version of this casserole for about a year. Here's another take on it:
ingredients:

2 eggplants, sliced thin, about 1/4 inch

3 large eggs, beaten

2 slices good bread (I used sourdough) broken up

1/2 tsp salt

1 tsp black pepper

handful fresh basil

handful fresh parsley

1 cup tomato sauce

filling -

1 cup shredded Parmesan cheese

2 cloves garlic

1 cup ricotta cheese

1 clove garlic

more basil and parsley

In a mini chopper combine bread and pulse into crumbs, then add basil and parsley, garlic and pulse.

Dip eggplant slices first in egg, then bread crumbs. Lay on a foil lined cookie sheet that you have drizzled with olive oil. Bake in preheated 375 degree oven for 30 min.

In mini chopper combine ricotta, basil and parsley and garlic, set aside.In large casserole dish layer eggplant slices with ricotta, Top with more eggplant slices, sauce and if you have any extra bread crumbs toss them on top. Then sprinkle with Parmesan. Bake for 30 min until browned on top. Let sit for 10 min, and enjoy! Sometimes I add sliced browned mushrooms or zucchini, you can make this your own with whatever veggies you like. The picture is terrible, it tastes splendidly good, hubby said it is one of his new favorites!