· 3 eggplant, peeled (yield from 1.25 lb)s eggplant, peeled and thinly sliced· 2 large eggs eggs, beaten· 4 cups Italian seasoned bread crumbs· 6 cups spaghetti sauce, divided· 1 (16 ounce) package mozzarella cheese, shredded and divided· ½ cup grated Parmesan cheese, divided· ½ teaspoon dried basil
Step 1Preheat oven to 350 degrees F (175 degrees C).Step 2Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.Step 3In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.Step 4Bake in preheated oven for 35 minutes, or until golden brown.