Directions

1. Preheat oven to 400°F. Coat a rectangular 3-quart baking dish with nonstick cooking spray. Peel eggplant; cut crosswise into ½-inch slices. Set aside.
2. In a shallow dish combine eggs with salt and pepper to taste. Place breadcrumbs in another shallow dish. Dip eggplant slices in eggs, then in breadcrumbs, turning to coat both sides.
3. In a large skillet heat oil over medium-high heat. Working in batches, add eggplant; cook 4 to 6 minutes or until golden, turning once. (Add oil, if needed.) Drain on paper towels.
4. In a medium bowl combine cheeses, basil and oregano. Spread 1 cup spaghetti sauce in baking dish. Layer with half the eggplant and half the cheese mixture. Spoon 1 cup sauce on cheese. Repeat layers with remaining eggplant, cheese and sauce.
5. Bake, uncovered, 15 to 20 minutes or until heated through and eggplant is tender. Let stand 10 minutes before serving.