Baked Eggplant Parmesan

Wowsers...there has been a ton going on in our house lately but I'm FINALLY catching up some more recipes!  Good grief - this one was made in October (note the spider candle holder beyond the salad bowl)! Better late than never right? :)  This recipe was adapted from Gimme Some Oven - one of my favorite sites to get great recipes! Here are the details: 

Ingredients:

• 2 medium eggplants 
• salt
• 1.5 cups breadcrumbs
• 1 T Italian seasoning
• 2 eggs
• olive oil spray
• 1 jar sauce (your choice - 25 oz.)
• 2 cups shredded Mozzarella 
• 2/3 grated Parmesan 
• 1/2 cup chopped fresh basil 

Directions:

1. Slice each eggplant into 1/2 inch thick rounds. Sprinkle each with salt and place on paper towels for 30 minutes to drain out bitterness. Rinse salt off. 
2. Preheat oven to 425 degrees. Prep 2 baking sheets with parchment paper. 
3. Whisk breadcrumbs, Italian seasoning, and 1 tsp. salt together. 
4. Whisk eggs in separate bowl. 
5. Dip each eggplant round in egg and then breadcrumb mixture. Place on baking sheet and bake for 20 minutes. 
6. Spread sauce on the bottom of an 11 x 8 baking dish. Place a layer of eggplant rounds covering the bottom, followed by 1 cup Mozzarella, 1/3 cup Parmesan, 1/4 fresh basil. Repeat another layer as follows: eggplant, sauce, Mozzarella, Parmesan, basil. 
7. Bake for 15-20 minutes until the cheese and sauce are bubbly. 
8. Remove and sprinkle with remaining basil. 
9. Serve with a salad and enjoy!