Instructions

1. Preheat the oven to 350 degrees.

2. Wash and dry the eggplants. Cut off the top and bottom and discard. Slice the eggplant into 1/4- to 1/2-inch slices.

3. Break the eggs into a bowl and whisk until well mixed.

4. Mix the bread crumbs in a separate bowl and blend in 1/2 cup of the grated Parmesan cheese.

5. Dip the eggplant slices one by one into the eggs and let the excess eggs drip off. Thoroughly coat the slices in the breadcrumb mixture and place in a single layer on a baking sheet.

6. Bake the slices for 10 minutes, then turn with a fork or spatula and bake for another 10 minutes.

7. Mix the pasta sauce with 1/4 cup fresh, chopped basil and 1/4 cup chopped capers (if using). Add salt and pepper to taste.

8. Separate 1/2 cup of the mozzarella cheese and set aside.

9. Coat the bottom of the baking dish in 1/2 cup of the sauce and put a single layer of eggplant slices on top. Cover the slices with more pasta sauce and sprinkle with mozzarella cheese. Add another layer of eggplant and cover with pasta sauce and cheese. Repeat these steps until the baking dish is full.

10. Cover the last layer with the remaining pasta sauce and sprinkle the 1/2 cup mozzarella and remaining Parmesan cheese on top.

11. Bake at 350 degrees for 25 to 30 minutes until pasta sauce is bubbling and cheese is melted and golden.