Eggplant Parmesan

3 large eggs, beaten
2 1/2 cups panko bread crumbs
3 medium eggplants, cut into 1/4 inch slices
2 jars (4 1/2 oz each) sliced mushrooms, drained
1/2 tsp dried basil
1/8 tsp dried oregano
2 cups shredded part skim mozzarella cheese
1/2 cup shredded Parmesan cheese
1 jar (28 oz) spaghetti sauce

1.  Preheat oven to 350 degrees.  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 15-20 minutes or until tender and golden brown, turning once.

2.  In a small bowl, combine mushrooms, basil and oregano.  In another small bowl, combine mozzarella and Parmesan cheeses.

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

4.  Bake, covered at 350 degrees for 25-30 minutes or until heated through and cheese is melted.