Pre-heat oven to 375 degrees and line jelly roll pans with parchment paper.
Mix in a shallow bowl, breadcrumbs, parmesan cheese, basil, oregano, garlic powder and salt.
.50 cup Italian breadcrumbs, .50 cup Panko breadcrumbs, 1/4 cup parmesan cheese, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1/2 teaspoon salt
Whisk 2 eggs in another shallow bowl.
2 eggs
Dip eggplant first in eggs then in breadcrumb mixture, coating both sides and place on jelly roll pans.
1 large eggplant
Drizzle a small amount of oil on each round and bake for 20 minutes.
olive oil for drizzling
Flip rounds and drizzle more oil and cook for additional 10 minutes.
Take out of the oven and lower temperature to 350 degrees.
Cover the bottom of a baking pan, (9 x 9) or larger, with sauce and place eggplant on the sauce layer without overlapping the rounds.
3 cups spaghetti sauce
Cover eggplant with sauce, mozzarella cheese and parmesan cheese.
1 1/2 cups mozzarella cheese, 1/2 cup parmesan cheese
Continue layering for 2 more layers, add slices of mozzarella on top and sprinkle some dried parsley over all.
1/4 teaspoon dried parsley, 6 slices mozzarella
Bake for 35 - 40 minutes uncovered (38 minutes in my oven).
Serve
Eat
Enjoy