Baked Eggplant Parmesan

This recipe was inspired by the recipe below. This is something I will add into my recipe routine, it was very good and very low in points. Two baked eggplant slices without cheese are only 1 WW pt!

http://allrecipes.com/recipe/baked-eggplant-parmesan-2/

Ingredients: Makes 5-6 servings.
2 large eggplants, peeled
Salt
2 jars of tomato sauce, and perhaps more to add on spaghetti
1 cup Panko bread crumbs
2 eggs
1 tbsp Italian herb seasoning
1 tbsp Garlic powder
1 tsp Onion power
1 tsp Salt
1 tsp pepper
1/2 cup of low fat mozarella cheese (optional)
1/4 cup of parmesan cheese (optional)
2 tbsp chopped fresh basil

1. Peel and slice the eggplant into a little less than 1 inch thick discs.
2. Place slices in a colander, one level at a time to make sure all slices are salted, and sprinkle each level with salt liberally.
3. Let sit for an hour and then pat the slices dry, this step is to help draw water out of the eggplant to take remove the bitterness.
4. Once eggplant is dry, preheat the oven to 350 F and mist a foil covered baking sheet with olive oil.
5. Put panko crumbs in a bowl, add italian herbs, garlic powder, onion powder, salt, and pepper. Set aside.
6. Crack eggs open into a bowl and whisk until blended. (About 30 seconds)
7. Dip the eggplant slices into the egg on both sides.
8. Then dredge eggplant slice in Panko crumbs on both sides until evenly coated and place onto baking sheet.
9. Once they are all covered in crumbs, place in the oven for 10 minutes.
10. While the eggplant slices are cooking, ready a 13 x 9 roaster or baking pan by ladling one layer of tomato sauce thinly on the bottom.
11. Take the eggplant slices out of the oven and place single layer of eggplant discs onto the layer of sauce in the roasting pan. Sprinkle with parmesan (optional).
12. Ladle another thin layer of sauce over the first layer of eggplant discs.
13. Place another single layer of eggplant discs on top of the first layer of eggplant. Ladle sauce over the second layer. Sprinkle with parmesan and mozarella (optional)
14. Bake for 35 minutes in the 350 F preheated oven.
15. Sprinkle with chopped fresh basil.
15. Serve with whole wheat spaghetti and salad to make a complete healthy dish!