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.