3 eggplant (peeled and thinly sliced)
2 eggs (beaten)
4 cups Italian bread crumbs
6 cups spaghetti sauce
4 cups shredded mozzarella cheese
½ cup grated parmesan cheese
½ tsp dried basil
Preheat oven to 350°.
Sprinkle eggplant slices with salt and drain on paper towels for about 10 minutes. Blot dry.
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on baking grid in a pan. Bake in preheated oven for 5 minutes, turn over, and bake for another 5 minutes.
In a 9x13" baking dish, spread spaghetti sauce over the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and parmesan cheese. Repeat layers, ending with cheese on top. Sprinkle basil on top.
Bake at 350° for 35 minutes or until golden brown.
