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1
Preheat oven to 375u00b0F
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2
Brush 2 baking sheets with oil; set aside.
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3
In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
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4
In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
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5
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
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6
Bake until golden brown on bottom, 20 to 25 minutes.
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7
Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
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8
Remove from oven; raise oven heat to 400u00b0F.
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9
Spread 2 cups sauce in a 9-by-13-inch baking dish.
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10
Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.
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11
Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.
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12
Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
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13
Let stand 5 minutes before serving.
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14
Note: To make Chunky Tomato Sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
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15
Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
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16
Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano.
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17
Simmer, stirring occasionally, until thickened, 15 minutes.
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18
Season with salt and pepper.
