Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Yield: about 3 1/2 cups
Copyright 2001 Television Food Network, G.P. All rights reserved

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1191.34 Kcal (4988 kJ)
Calories from fat	290.62 Kcal
		% Daily Value*
Total Fat	32.29g	50%
Cholesterol	324.78mg	108%
Sodium	4566.42mg	190%
Potassium	4032.12mg	86%
Total Carbs	148.78g	50%
Sugars	64.06g	256%
Dietary Fiber	30.37g	121%
Protein	76.61g	153%
Vitamin C	61.5mg	102%
Iron	10mg	56%
Calcium	1789mg	179%

Amount Per 100 g
Calories	73 Kcal (306 kJ)
Calories from fat	17.81 Kcal
		% Daily Value*
Total Fat	1.98g	50%
Cholesterol	19.9mg	108%
Sodium	279.8mg	190%
Potassium	247.06mg	86%
Total Carbs	9.12g	50%
Sugars	3.93g	256%
Dietary Fiber	1.86g	121%
Protein	4.69g	153%
Vitamin C	3.8mg	102%
Iron	0.6mg	56%
Calcium	109.6mg	179%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

25.7

Points
29

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol

Bad Points

High in Sodium,
High in Sugar

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