1.Arrange eggplant slices on a pan and sprinkle with a pinch of salt on both sides. Let sit for 10 minutes to release excess moisture. Pat firmly with paper towels to dry eggplant thoroughly.

2.Arrange three bowls containing whisked eggs, flour, and breadcrumb mixture. Coat eggplant in flour on both sides, then dip into eggs, then dip into breadcrumbs

then repeat and sit aside on a wire rack.

3.In a skillet pan, add 2 tbsp of oil, cook eggplant for 2-3 minutes on each side until golden brown. Lay on paper towels to soak up excess oil.

4.To assemble, preheat oven to 200 c. in a large casserole dish, spread a generous layer of marinara on the bottom. Then layer eggplant slices, cottage cheese, mozzarella, a spoonful of marinara, and shredded parmesan. Repeat an additional layer 

5.Bake uncovered for 30 minutes until cheese is browned and melted. Top with chopped fresh basil and oregano, and serve.