Preheat oven to 375 degrees. Brush 2 baking sheets
with oil; set aside. In a wide, shallow bowl,
whisk together eggs and 2 tablespoons water. In
another bowl, combine breadcrumbs, 3/4 cup
Parmesan, oregano, and basil; season with salt and
Dip eggplant slices in egg mixture, letting excess
drip off, then dredge in breadcrumb mixture,
coating well; place on baking sheets. Bake until
golden brown on bottom, 20 to 25 minutes. Turn
slices; continue baking until browned on other
side, 20 to 25 minutes more. Remove from oven;
raise oven heat to 400 degrees.
Spread 2 cups sauce in a 9-by-13-inch baking dish.
Arrange half the eggplant in dish; cover with 2
cups sauce, then 1/2 cup mozzarella. Repeat with
remaining eggplant, sauce, and mozzarella;
sprinkle with remaining 2 tablespoons Parmesan.
Bake until sauce is bubbling and cheese is melted,
15 to 20 minutes. Let stand 5 minutes before