Baked Eggplant Parmesan

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Ingredients

Olive oil, for baking sheets

2 large eggs

3/4 cup plain dry breadcrumbs

3/4 cup finely grated Parmesan, plus 2 tablespoons for topping

1 teaspoon dried oregano

1/2 teaspoon dried basil

Coarse salt and ground pepper

2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds

6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce

1 1/2 cups shredded mozzarella

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