Baked Eggplant Parmesan

INGREDIENTS

3/4 cup plain bread crumbs
3/4 cup finely grated Parmesan cheese, plus 2 tablespoons for topping
1 tsp oregano
1/2 tsp basil
Coarse sea salt and ground pepper, to taste
2 large eggs
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
2 jars (6 cups) of pasta sauce
1 1/2 cups shredded mozzarella

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit. Lightly oil two cookie sheets and set them aside.

In a shallow bowl or deep saucer, combine the bread crumbs, 3/4 cup of Parmesan, oregano, basil, salt, and pepper.

In another shallow bowl, whisk the eggs with 2 tablespoons of water.

Dip the eggplant slices in the egg mixture and then coat them well with the breadcrumb mixture. Place on oiled cookie sheets. Bake until golden brown on bottom; about 20 to 25 minutes. Turn slices and continue baking until browned on other side; about another 20 to 25 minutes. Remove from oven, then raise oven heat to 400 degrees Fahrenheit.

Spread 2 cups of the pasta sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in the dish, cover with another 2 cups of the sauce, then cover with a 1/2 cup of the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella. Top with remaining 2 tablespoons of Parmesan. Bake until sauce is bubbling and the cheese is melted; about 15 to 20 minutes. Let stand for 5 minutes before serving.