Eggplant Parmesan

There is a perfect time of the summer where eggplant and tomato season overlap. It's Eggplant Parmesan season!

I get amazing eggplants and tomatoes from a family friend out in Oregon. This woman is a wonder with vegetables. It's always a treat to cook with anything she grows.

So on to the eggplant Parmesan!

1 GIANT eggplant or 2 NOT GIANT eggplants
Salt
1 jar of Medici Style Ragu
1 large heirloom tomato
1C Flour to coat
1t dry each: Oregano, Thyme, Basil
1/4 C Shredded Parmesan
1 C Whole Milk Mozzarella

The first step is vitally important. You want to get out a large wire rack. If I was fancy I would use the wire racks that I have for cooling baked goods. But of course I don't have any, so I use the racks from my oven.