Ingredients

• 2 large eggplant, sliced into 1/4 inch
• 4 eggs, beaten
• 4 cups AP Flour
• 2 Cups Panko bread crumbs
• 4 cups spaghetti sauce, divided
• 8 oz  mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil
• salt and pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then flour. Be sure to shake excess flour off.  Dip once more in egg and then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5-7 minutes on each side.
3. In a 9×13 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.
4. Bake in preheated oven for 35 minutes, or until golden brown and bubbly.
5. Serve with spaghetti and top with some of the remaining sauce. Garnish with a couple fresh basil leaves.

Serves 6