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1
Preheat oven to 400 degrees (200 C.).
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2
Coat 2 baking sheets with cooking spray.
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3
Coat an 8-by-11 1/2-inch baking dish with cooking spray.
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4
Cut eggplants crosswise into 1/4-inch-thick slices.
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5
Whisk eggs with water in a shallow dish until frothy.
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6
Combine breadcrumbs, 1/4 cup (60 ml) Parmesan, salt and pepper in a shallow dish.
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7
Use another shallow dish for the flour.
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8
Dip the eggplant in flour to coat, with a fork, dip into egg and then coat with the breadcrumb mixture.
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9
(Discard any leftover egg, flour and breadcrumbs.)
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10
Arrange the eggplant slices in a single layer on the prepared baking sheets.
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11
Bake the eggplant slices for 15 minutes, turn them over and bake until crisp and golden, about 15 minutes more.
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12
Stir basil into tomato sauce.
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13
Spread about 1/2 cup (125 ml) of the sauce in the prepared baking dish.
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14
Arrange half the eggplant slices over the sauce, overlapping slightly.
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15
Spoon 1 cup (225 ml) of the remaining sauce over the eggplant and sprinkle with half the mozzarella.
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16
Layer on the remaining eggplant and top with the remaining sauce, mozzarella and Parmesan.
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17
Bake the casserole, at 400 degrees (200 C.) uncovered, until the sauce bubbles and the top is golden, 15 to 25 minutes.
