Eggplant Parmesan

I found this recipe on www.marthastewart.com when I had some Chinese eggplant to use and needed a recipe. To my complete surprise, my family (most of them) loves it! It works quite well with regular eggplant, as well. Martha Stewart's recipe calls for baking the eggplant before adding the sauce, but I prefer frying.

Ingredients

Olive oil
2 Large eggs
3/4 Cup plain dry breadcrumbs (I use Italian bread crumbs)
3/4 Cup finely grated Parmesan, plus 2 tablespoons for topping
1 tsp dried oregano
1/2 tsp dried basil
Coarse salt and ground pepper
2 Large eggplants , peeled and sliced about 1/4" thick (2 1/2 pounds total)
6 Cups store - bought chunky tomato sauce or homemade Chunky Tomato Sauce (48 ounces)
1 1/2 Cups shredded mozzarella

Directions

1. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. 
2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well. Fry eggplant slices in olive oil until golden brown on each side.
3. Raise oven heat to 400 degrees.
4. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. 
5. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.