Eggplant Parmesan

3 eggplants, peeled & thinly sliced

2 eggs, beaten

4 C Italian seasoned breadcrumbs

6 C spaghetti sauce, divided

1 (16 ounce) package shredded mozzarella cheese

½ C grated Parmesan cheese

½ tsp. dried basil

Dip eggplant slices in egg, then in breadcrumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9×13” 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. Bake at 350°F for 35 minutes, or until golden brown.