Cheesy Eggplant Parmesan

I finally made eggplant parmesan for the first time. I've been wanting to try it for so long... I guess since Laura's shower when Katy's mom made the most delicious eggplant parmesan ever. Maybe Katy made it? I don't know, but it was yummy!! I bought an eggplant on a whim on Saturday and hodge-podged two recipes together to make my own version. It was cheesy and delicious! I'll link both recipes here and here.

My version is below:

Ingredients: 
1 eggplant peeled and sliced into 1/4 inch rounds
olive oil
2 large eggs
3/4 cup Italian breadcrumbs
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 jar of spaghetti sauce
1 cup parmesan
basil for garnish

optional: pasta

Directions:
1. Preheat oven to 375 degrees. Brush baking sheet with olive oil.

2. In a wide, shallow dish whisk together eggs and 2 tablespoons of water. In another bowl, combine Italian breadcrumbs, 3/4 cup of parmesan, 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried basil, and season with salt and pepper.

3. Dip eggplant slices in egg mixture, letting the excess run off. Then dredge in breadcrumb mixture and place on the baking sheet. Bake until golden brown on bottom 10-15 minutes and then turn over and bake for another 10-15 minutes. Remove from oven and raise the oven temperature to 400 degrees.

4. Spread spaghetti sauce on the bottom of a 9x13 inch baking dish until covered. Arrange half of the eggplant slices on the dish and top with parmesan. Repeat steps and ending with cheese and basil on top.

5. Return to oven and bake until sauce is bubbling and cheese is melted for 15 minutes. Let stand for 5-10 minutes before serving.

**While the eggplant is baking boil water for your pasta. I used the brown rice pasta from Trader Joe's. So delicious!

I hope you enjoy the dish as much as I do!