Eggplant Parmesan

3 large eggs, beaten

2-1/2 cups bread crumbs

3 medium eggplants, cut into 1/4-inch slices

2 jars (4-1/2 ounces each) sliced mushrooms, drained

1/2 tsp dried basil

1/8 teaspoon dried oregano

2 cups (8 ounces) shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

1 jar (28 ounces) spaghetti sauce

Directions

1. Preheat oven to 350°. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake 15-20 minutes or until tender and golden brown, turning once.

2.  In a small bowl, combine mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses.

3.  Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, a third of the eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice.

4.  Bake, uncovered, at 350° 25-30 minutes or until heated through and cheese is melted. Yield: 8 servings.