Eggplant Parmigiana

Cut the Eggplants (2) into thick rounds, about half an inch thick.

Put the Breadcrumbs (3/4 cup) into a bowl. Add in Italian Seasoning (2 Tbsp), Parmesan Cheese (1 cup) and some Freshly Ground Black Pepper (to taste). Mix them together.

Slightly beat the Eggland's Best Classic Eggs (2) with Water (2 Tbsp).

Dredge the eggplant rounds in the egg mixture, then toss them into the crumb mixture. Make sure they are coated all around.

Put Olive Oil (as needed) into a large frying pan. Drop in the eggplants, and fry them for 2 minutes, or until they are golden on the outside.

Pour Pasta Sauce (3/4 cup) into a lightly greased large baking dish. Spread it out. Arrange half of the eggplants on the sauce. Spoon over some more of the sauce, and sprinkle it with Mozzarella Cheese (2 cups). Repeat with the remaining eggplant pieces, sauce and mozzarella.

Preheat the oven to 190 degrees C (375 degrees F) and put in the dish. Leave it in until the sauce is bubbling and the cheese is melted. Scatter Fresh Basil Leaves (to taste) over it when you are done.