For the Fresh Tomato Sauce:

1. Heat a large cast iron frying pan with the olive oil; add the sliced onion, garlic, basil and parsley and let this sauté until the onion softens and the garlic is fragrant.
2. Add the quartered tomatoes and the seasonings and simmer on a gentle heat uncovered for at least 45 minutes while preparing the rest of the meal.

For the Eggplant Parmesan:

1. Preheat Oven 350 degrees F.
2. Dip the eggplant slices first in the egg wash then in the bread crumbs and place on a baking sheet.
3. Drizzle each slice with a little vegetable oil and bake for approximately 20 minutes, or until a little golden color comes to the slices, turning once in the process.
4. Prepare the ricotta by adding the spices, chopped parsley, basil leaves, grated cheese and two tablespoons of the sauce to the ricotta and stirring with a fork.
5. Drizzle the bottom of a 9 x 13-inch baking pan with a little olive oil and place a layer of eggplant on the bottom.
6. Top each slice with the ricotta mixture followed by a spinach leaf, grating of parmesan cheese, the shredded mozzarella and finally spooning the sauce over each slice.
7. Repeat this process ending with the shredded mozzarella.
8. Bake for 20 – 25 minutes.