Baked eggplant with parmesan

Hearty, delicious and nutritious, this dish isn’t completely guilt free but it’s not as bad as its carb-laden relatives.

Ingredients:

• Olive oil, for baking sheets
• 2 large eggs
• ¾ cup plain dry breadcrumbs
• ¾ cup finely grated Parmesan, plus 2 tablespoons for topping
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• Coarse salt and ground pepper
• 2 large eggplants, peeled and sliced into ½-inch rounds
• 6 cups store-bought chunky tomato sauce or homemade chunky tomato sauce
• 1 ½ cups shredded mozzarella