3 - 4 large eggplants sliced into 1-inch pieces
1 cup flour
4 eggs, beaten
1 and 1/2 cup seasoned breadcrumbs
1/2 cup fresh parsley, minced
1 tsp. ground oregano
1 cup Parmesan cheese, grated
Salt and pepper to taste
1 32-oz jar spaghetti sauce
2 cups mozzarella cheese, shredded
8 oz. pasta noodles cooked to make about 4 cups
Dredge eggplant slices through flour and then beaten eggs. Combine breadcrumbs, parsley, oregano, Parmesan cheese and salt and pepper. Dredge eggplant through breadcrumb mixture.
Spray a large shallow baking dish with non-stick cooking spray. Place eggplant slices in baking dish.
Bake for 30 minutes at 350 degrees. Remove from oven and pour spaghetti sauce over eggplant and sprinkle with mozzarella cheese. Bake an additional 10 - 15 minutes at 350 degrees. Serve over hot pasta.