1 egg, beaten
1 eggplant, thinly sliced
Italian seasoned breadcrumbs
1/8 tsp dried basil
Preheat oven to 350. Dip eggplant slices into egg and then into bread crumbs. Coat evenly on each side. Place in a single layer on a cookie sheet. Bake in preheated oven for 5 minutes on each side.
In 9x13 dish, spread speghetti sauce to cover bottom. Place layer of eggplant slices in sauce. Sprinkle with mozzarella and parmesan cheese. Sprinkle basil on top. (can repeat layers, ending with cheese)
Bake in preheated oven for 35 minutes, or until golden brown.