|Eggplant||1 , cut in 1/2 inch thick slice|
|Eggs||2 , beaten|
|Whole wheat flour||1⁄3 Cup (5.33 tbs)|
|Oregano||1⁄4 Teaspoon, chopped|
|Basil||1⁄4 Teaspoon, chopped|
|Chervil||1⁄2 Teaspoon, chopped|
|Parsley||1 Teaspoon, chopped|
|Tomato sauce||2 Cup (32 tbs)|
|Mozzarella cheese slice||8|
|Olive oil||1⁄4 Cup (4 tbs)|
Preheat oven to 350 °F (175 °C).
Dip eggplant slices in beaten egg.
Dredge with flour.
In a large frying pan, heat oil.
Lightly brown eggplant slices on both sides.
Season with salt and pepper.
Transfer eggplant slices to a greased pyrex dish.
Sprinkle with mixed herbs.
Pour in tomato sauce.
Top with cheese.
Cook in oven around 15 minutes or until cheese has melted and starts to brown.