Eggplant Parmesan

3 eggplant, peeled and thinly sliced, I use Lavender touch or Ping tung, don't much like Black Beauty
2 eggs, beaten
4 cups Italian seasoned bread crumbs, I did not use but about 2 cups as I felt 4 would make it too dry
6 cups spaghetti sauce divided
1 16 ounce cup Ricotta cheese
1/2 cup grated Parmesan cheese divided
1/2 teaspoon dried basil
1 teaspoon Oregano

Preheat oven to 350°.
Dip eggplant slices in egg, then in bread crumbs.
Place in a single layer on a baking sheet.
Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom.
Place a layer of eggplant slices in the sauce.
Sprinkle with mozzarella and Parmesan cheeses.
Repeat with remaining ingredients, ending with the cheeses.
Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.

Note: 6 cups of spaghetti sauce is 3 jars.
You can use 1 jar of spaghetti and 1 28 oz can of diced tomatoes.