To make eggplant parmigiana you need 1 large eggplant, 2 eggs, 1 1/2 cups panko breadcrumbs, 2 tablespoons of extra-virgin olive oil, 1 jar of pasta sauce, 1 cup of shredded mozzarella cheese and 1/2 cup of shredded Parmesan cheese. Slice the eggplant lengthwise into 8 1/2-inch-thick pieces.
Preheat the oven to 375 degrees Fahrenheit. Crack the eggs into a medium-sized mixing bowl, and beat them together. Fill another medium-sized bowl with the bread crumbs. Dip the slices of eggplant into the egg, and then coat them with the breadcrumbs. Drizzle olive oil onto an aluminum foil-covered baking tray. Place the eggplant slices onto the baking tray, cook them for 15 minutes, flip them, and cook them for an additional 10 minutes.
Pour a thin layer of pasta sauce into the bottom of a shallow baking dish. Cover the sauce with some of the breaded and baked eggplant pieces. Top the eggplant with the mozzarella and Parmesan cheese. Continue layering the pasta sauce, eggplant and cheese until the dish is full. Top the entire dish with even more cheese. Bake the ingredients in the oven at 375 degrees Fahrenheit for 15 minutes or until the cheese on top turns brown.