Eggplant Parmesan

This was really simple. I breaded the eggplant (dry the eggplant on paper towels for a while, dip in flour, egg, then bread crumbs) broiled it until it was toasted on both sides, and layered it with marinara sauce, mozzarella, fresh tomatoes, herbs, and of course Parmesan. I baked it covered at 375 for about 20 minutes, or until it was bubbling, and then took of the foil for about 5 minutes. I served it over whole wheat thin spaghetti. The leftovers were just as good.