I make this regularly. I just wanted to have this on hand. NOTE: I use more egg and bread crumbs than suggested"

Ingredient :

• 2large eggs
• ³⁄₄cup plain breadcrumbs
• ³⁄₄cup finely grated parmesan cheese, plus
• 2tablespoons grated parmesan cheese, for topping
• 1teaspoon dried oregano
• ¹⁄₂teaspoon dried basil
• coarse salt
• pepper
• 2large eggplants, peeled and sliced into 1/2-inch rounds (2 1/2 pounds total)
• 6cups store-bought chunky tomato sauce (see recipe below) or 6 cups homemade chunky tomato sauce (see recipe below)
• 1 ¹⁄₂cups mozzarella cheese, shredded

Directions :

• Preheat oven to 375°F
• Brush 2 baking sheets with oil; set aside.
• In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
• In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
• Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
• Bake until golden brown on bottom, 20 to 25 minutes.
• Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
• Remove from oven; raise oven heat to 400°F.
• Spread 2 cups sauce in a 9-by-13-inch baking dish.
• Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.
• Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.
• Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
• Let stand 5 minutes before serving.
• Note: To make Chunky Tomato Sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
• Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
• Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano.
• Simmer, stirring occasionally, until thickened, 15 minutes.
• Season with salt and pepper.