Eggplant parmesan

In an effort to recreate my grandmother's eggplant parmesan recipe, I learned just how much time it took her to cook this dish. From start to finish, it took me nearly two hours to make. Eep. I suppose I could just be a slow cooker-- since I took the time to make my red sauce, cook the eggplant and then letting the dish bake in the oven. Anyway, I didn't get a picture of the finished product before I dug in, but it was lovely looking-- all cheesy and delicious. This recipe made about four servings and all measurements are, of course, estimates.

2 medium sized eggplants
Handful of breadcrumbs
3/4 cup of flour
2 eggs, beaten
1/4 cup milk
2 cloves of garlic
14 oz. can of dicd tomatoes
Some olive oil
1/4 cup diced onion
Parmesan and mozzarella cheese
Basil, parsley, thyme, oregano, salt, pepper

Started my red sauce by sauteing the onion in the olive oil and then added the garlic when they started to become opaque. Once I started to smell the garlic, I added the canned tomatoes and seasonings and let that simmer as I prepared the eggplant. My grandmother used to soak the eggplant slices (I cut them about 1/2 thick) in a salt water brine for a few hours before she made her parm, so I did as well. After drying off the slices, I coated them in flour, dipped them in the egg and milk mixture, dredged them in the breadcrumbs and then fried them in a little more olive oil. Once they were done, they were placed on a wire rack to get rid of the excess oil and then layered in a baking dish with my red sauce and topped with parmesan and mozzarella cheese. About 35-45 minutes in a 350 degree over and the cheese was bubbly and golden brown. I think my grandma would be proud.

Note: I was mostly inspired to make this dish because when I was in PA this week with Jason, I bought the eggplant from an Amish lady at her side-of-the-road farm stand. Good times.