For the Eggplant:

1. Preheat Oven 350 degrees F.
2. Divide the flour into two separate shallow dishes.
3. Set up three shallow dishes: one with flour, one with the egg wash and one with flour.
4. Dredge the eggplant slices first in the flour, then the egg wash and finally in the flour.
5. Place the prepared eggplant on a baking sheet lined with parchment.
6. Drizzle with cooking oil.
7. Place in the oven and bake for about 10 minutes on one side, until a nice golden color is achieved, then carefully turn over and bake on the other side, again, until a nice golden color is achieved.
8. Place on a platter while finishing cooking all of the eggplant.

For the Sauce:

1. Heat a large cast iron frying pan.
2. Add the sliced onions, garlic and seasonings.
3. Cook until the onions are softened and the garlic is fragrant.
4. Add the capers and the crushed tomatoes and simmer for 10 – 12 minutes.
5. Taste for seasonings.

Assembly:

1. Preheat Oven 350 degrees F.
2. Place a tablespoon or two of sauce at the bottom of a casserole dish.
3. Line the bottom of the dish with eggplant.
4. Top the eggplant with sauce, followed by the mixture of cheeses.
5. Repeat this process ending with cheese and the sauce.
6. Drizzle the top with olive oil and extra grated Parmesan cheese.
7. Bake for 25 – 30 minutes.
8. Let the eggplant parmesan rest for 10 – 12 minutes before cutting into.
9. Serve with a beautiful side salad, extra grating cheese.