9x13 Eggplant Parmesan

Preheat the oven to 350F and grease a baking sheet and a 9x13 pan. Slice eggplants into rounds. In two separate bowls, beat the eggs and prepare the breadcrumbs. Dip the eggplant slices into the beaten eggs, then coat in breadcrumbs. Alternatively- use the frozen pre-breaded eggplant cutlets. Arrange eggplant slices on a baking sheet and bake for 5 minutes on each side. Spread a layer tomato sauce in the 9x13 pan, then place a layer of baked eggplant slices. Next, sprinkle mozzarella and parmesan cheese on top. Repeat these layers, ending with a cheese layer. Bake for 30-35 minutes, or until the cheese is golden. Serve hot and enjoy!