INGREDIENTS
2
large eggplants or 3 medium eggplants
4
eggs
3 cups
seasoned dry bread crumbs (or make your own with plain breadcrumbs by adding garlic powder, onion powder, and dried parsley)
olive oil
cooking spray
1
jar spaghetti sauce
1 14.5 ounce can
fire roasted diced tomatoes
2 8 ounce cans
tomato sauce
1 lb
shredded mozzarella cheese
1 cup
shredded Parmesan cheese
salt