Baked Eggplant Parmesan recipe

Since I had a few comments about the recipe here it is. IT is SOOOOOOOO good! It's from Martha Stewart.com, my DH found it

Olive oil for baking sheets (I used cooking spray)
2 large eggs
1/2 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan cheese, plus 2 TBS for topping
1 tsp dried oregano (I personally would prefer fresh oregano, but can't find that here)
1/2 tsp dried basil (see note above)
Coarse SALT and ground pepper (I didn't use salt because I don't use salt in cooking)
2 large eggplants (2 1/2 pounds total) peeled and sliced into 1/2 inch rounds
(I used 1 medium one and was enough for the 2 of us)
6 cups any kind pasta/spaghetti sauce
1 1/2 cups mozzarella cheese (I had to use no flavor low fat)

Preheat oven to 375F. Brush 2 baking sheets with oil; set aside.

In a wide, shallow bowl, whisk together eggs and 1 TBS water. In another bowl, combine bread crumbs, 3/4 cup Parmesan, oregano and basil; season with salt and pepper. I also added crushed red pepper flakes

Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well, place on baking sheets.
Bake until golden brown on bottom, 20-25 minutes.
Turn slices, continue baking until browned on other side, 20 to 25 minutes more.
Remove from oven; raise oven temp to 400

Spread 2 cups sauce in a 9 x 13 inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. repeat with remaining eggplant, sauce and mozzarella; sprinkle with remaining 2 TBS Parmesan.
Bake until sauce is bubbling and cheese is melted, 15 - 20 minutes. Let stand 5 minutes before serving.

Enjoy!