Baked Eggplant Parmesan--This is a combination of several eggplant parmesan recipes.  My entire family really likes this and the girls love to help make it! It takes a little time, but is very easy!  If you like more cheese, add it.  If you like more sauce, add it!  It's very hard to mess up!

Ingredients
*2 eggs
*1 cup breadcrumbs
*3/4 cup grated parmesan cheese (plus a little for the top)
*1 tsp dried oregano
*1/2 tsp dried basil
*coarse salt
*pepper
*2 1/2 lbs eggplant (peeled and cut into 1/2 inch rounds)
*tomato sauce (I like Prego traditional)
* 1 - 11/2 cups mozzarella cheese, shredded

Directions:
Preheat oven to 350 degrees.  Spray 2 baking sheets with olive oil spray.  In one bowl wisk eggs with 1 TBS of water.  In another bowl, combine breadcrumbs, parmesan cheese, oregano, basil, and sprinkle with salt and pepper.  Dip eggplant in egg mixture then in breadcrumbs, and place on baking sheet.  Bake until golden brown on bottom (20-25 min).  Turn and repeat baking for 20-25 min.  Remove from oven.
Spread some tomato sauce to cover the bottom of a 9 x 13 inch dish. Layer eggplant, more sauce, 1/2 cup mozzarella. Repeat.  Top with parmesan cheese.  Bake until bubbly and cheese is melted (15-20 min).

I served this over some pasta.  Also, we had sauteed shredded zucchini. (Just shred zucchini.  Heat a little olive oil in a skillet and zucchini, salt, pepper, and garlic powder.  Cook until it is crispy.)