3 eggplants, peeled and thinly sliced
2 eggs beaten
4 cups of Italian breadcrumbs
6 cups of spaghetti sauce (homemade or from a jar...I'm partial to Rinaldi)
16oz of shredded mozzarella
1/2 cup of grated parmesan cheese
1/2 teaspoon of dried basil
Preheat oven to 350 degrees
Dip eggplant slices into the eggs and then into the breadcrumbs. Place a single layer onto a baking sheet. Bake for five minutes on each side. (You can also fry them, if so desired, using extra virgin olive oil)
In a 9x13 baking dish, spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices on the bottom to cover the sauce. Sprinkle with mozzarella and parmesan cheeses. Repeat with the remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.