Classic Eggplant Parmesan Recipe

Ingredients (8)

• 1 large eggplant, about 1 1/2 pounds
• 2 large eggs, beaten
• 1 1/2 cups fine, dry bread crumbs mixed with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper extra virgin olive oil to heat 1/8 inch in a heavy skillet
• 2 cans (8 ounces each) tomato sauce
• 1 teaspoon dried leaf basil
• 1/2 teaspoon dried leaf oregano, crumbled
• 16 ounces sliced mozzarella cheese
• 1/2 cup grated Parmesan cheese