Eggplant Parmesan

2 medium eggplant, peeled and sliced in 1/2-inch rounds2 eggs#189;cup milk2 cups seasoned, dry bread crumbs 2 tablespoons grated Parmesan1 tablespoon dried oregano1 tablespoon dried basilFlourOlive oilMarinara1 large onion, chopped2 cloves garlic, minced or pressed1 can (28 ounces) tomato sauce1 can (28 ounces) whole tomatoes, halved2 tablespoons oregano2 tablespoons basil#188; teaspoon black pepper4 ounces shredded Parmesan#189; pound mozzarella, gratedHeat oven to 350 degrees.In a shallow dish, whisk together eggs and milk.In another dish, whisk together bread crumbs, Parmesan, oregano and basil.Dredge eggplant in flour, then moisten in egg mixture and coat with bread crumbs, pressing crumbs on gently, then tapping off excess.Heat fry pan at medium with 1/8 inch oil and brown eggplant 5-7 minutes per side. You will have to do this in batches; you may need to turn down the heat after flipping the eggplant.Coat 9-by-13-inch baking dish with olive oil. Spoon in one-third of sauce and top with one-third of the eggplant, Parmesan and mozzarella; repeat twice. Bake 45-60 minutes or until sauce is bubbly.Serves six.