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Eggplant Parmesan
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| 3 | eggs, beaten |
| 2-1/2 cups | Panko bread crumbs |
| 3 medium | eggplants, peeled and cut into 1/4inch slices |
| 2 jars (4-1/2oz. Each) | sliced mushrooms, drained |
| 1/2 | dried basil |
| 1/8 tsp. | Dried oregano |
| 2 cups (8oz.) | shredded part-skim mozzarella cheese |
| 1/2 cup | grated Parmesan cheese |
| 1 jar (28oz.) | spaghetti sauce |
1. 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 at 350 degrees for 15 - 20 minutes or until tender and golden brown, turning once.
2. In a small bowl, combine the mushrooms, basil and oregano. In another bowl, combine mozzarella and Parmesan cheeses.
3. Spread 1/2 cup sauce into a 13-in. X 9-in. Baking dish coated with cooking spray. Layer with a third of the mushroom mixture, eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice.
4. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through and cheese is melted.
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