Eggplant Parmesan 1

3 eggplant, peeled and thinly sliced
2 eggs (beaten)
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce (divided)
1 (16 ounce) package mozzarella cheese (shredded and divided)
1/2 cup grated fresh parmesan cheese (divided)
1/2 teaspoon dried basil

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish.

1. Using a shallow dish dip the eggplant slices in the egg then the breadcrumbs.

2. Place in a single layer on a baking sheet.

3. Bake for 5 minutes on each side in the preheated oven.

4. In the prepared baking dish spread the spaghetti sauce so it evenly covers the bottom.

5. Place a layer of the baked eggplant in the sauce.

6. Sprinkle with the mozzarella and parmesan cheese.

7. Repeat with a second layer topping with the cheeses.

8. Sprinkle the top with the dried basil.

9. Bake in the preheated oven for 30 to 35 minutes or until top is a golden brown.