Eggplant Parmesan

Preheat your the oven to 350°F. Place the eggs and bread crumbs in separate shallow bowls. Dip the eggplant slices in the eggs. Then, completely coat the slices in crumbs. Coat two baking sheets with cooking spray, then arrange the eggplant slices in an even layer. Bake them until they're tender and golden brown, about 15 to 20 minutes, turning once halfway through.

In a small bowl, combine the mushrooms with the basil and oregano. In a second small bowl, toss the mozzarella and Parmesan.

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

Bake the eggplant Parmesan, uncovered, for 25 to 30 minutes or until the cheese is melted. Editor's Tip: Sprinkling freshly torn basil leaves as a finishing touch adds an absolutely divine herbal brightness to eggplant Parm.