Easy Eggplant Parmesan

October is Italian American heritage month, and I am sharing this easy recipe from my friends family cookbook. 

• 3 large eggplant, peeled and thinly sliced
• 2 large eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• ½ cup grated Parmesan cheese, divided
• ½ teaspoon dried basil

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet.
3. Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.
4. Spread spaghetti sauce to cover the bottom of a 9×13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses.
5. Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.
6. Bake in the preheated oven until golden brown, about 35 minutes.
7. Serve hot and enjoy!