- olive oil
- 3/4 cup breadcrumbs
- 1 tsp oregano
- 48 oz chunky tomato sauce
- 2 large eggs
- 1 cup Parmesan cheese
- 1/2 tsp basil
- 2 large eggplants (total 2.5 lb) peeled & sliced into 1/2 inch rounds
- 1.5 cups shredded mozzarella cheese
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 wide, shallow bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, then cover with breadcrumb mixture; 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 x 13 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.