1. Preheat oven to 375°F 2. Brush 2 baking sheets with oil; set aside. 3. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. 4. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. 5. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. 6. Bake until golden brown on bottom, 20 to 25 minutes. 7. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. 8. Remove from oven; raise oven heat to 400°F. 9. Spread 2 cups sauce in a 9-by-13-inch baking dish. 10. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. 11. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. 12. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. 13. Let stand 5 minutes before serving. 14. Note: To make Chunky Tomato Sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. 15. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes. 16. Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano. 17. Simmer, stirring occasionally, until thickened, 15 minutes. 18. Season with salt and pepper. ---------------------------------------------------------------------------
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