Organic Eggplant Parmesan

Ingredients:
* 1 large organic eggplant, about 1 1/2 pounds
* 2 organic free-range eggs, beaten
* 1 1/2 cups fine, organic dry bread crumbs mixed with 1/2 teaspoon sea salt and 1/2 teaspoon organic ground pepper
* olive oil
* 2 cans (8 ounces each) organic tomato sauce or homemade sauce
* 1 teaspoon organic dried leaf basil
* 1/2 teaspoon organic dried oregano
* 16 ounces sliced fresh mozzarella cheese
* 1/2 cup grated organic Parmesan cheese
* 1 container of fresh ricotta cheese

Preparation:
Wash eggplant and cut crosswise into 1/2-inch thick slices. Dip into beaten eggs then dredge with seasoned bread crumbs. Heat about 1/8-inch of oil in a heavy skillet. Fry eggplant on both sides until golden brown and crispy. Drain well on paper towels. In a saucepan, heat tomato sauce, basil, and oregano. Spread 1/3 of the sauce in a greased 12×8x2-inch baking dish. Layer half of the eggplant, half of the mozzarella cheese slices, a dallop of ricotta on each piece of eggplant, another 1/3 of the sauce, and Parmesan cheese. Repeat in layers. Top with basil leaves and fresh mozzarella. Bake at 350° for 45 minutes, or until hot and bubbly.
Eggplant Parmesan serves 6.