Eggplant Parmesan

Ingredients

• 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 ounces each) sliced mushrooms, drained
• 1/2 tsp dried basil
• 1/8 teaspoon dried oregano
• 2 cups shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 jar (28 ounces) spaghetti sauce