Eggplant Parmesan

• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried basil
• 1 lb. spaghetti

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sweat eggplant in salt for 30 minutes & rinse & dry.
3. Dip eggplant slices in egg, then in bread crumbs.
4. In a 9x13 inch 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.
5. Bake in preheated oven for 45 minutes, or until golden brown. Serve over spaghetti.

eggplant, eggs, italian seasoned bread crumbs, spaghetti sauce, mozzarella cheese, parmesan cheese, basil, spaghetti

Taken from www.epicurious.com/recipes/member/views/eggplant-parmesan-52467851 (may not work)