Oven baked Eggplant Parmesan

I improvised this recipe from Martha Stewart because I wanted to put the Eggplant over pasta, not in a casserole. 

Ingredients

• Olive oil or cooking spray, for baking sheets
• 2 large eggs
• 1/2 cup plain dry breadcrumbs
• 1/2 cup finely grated Parmesan
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Coarse salt and ground pepper
• 1 large eggplants, sliced into 1/2-inch rounds
• store-bought spaghetti sauce
• Fresh sliced shredded mozzarella
• angel hair pasta

Directions

1. 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 1/2 cup breadcrumbs, 1/2 cup Parmesan, oregano, and basil; season with salt and pepper.
2. 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. 
   While the eggplant is in the oven, cook the pasta per box instructions. After draining pasta, add the store-bought sauce and stir to mix. 
   Turn the eggplant slices; continue baking until browned on other side, 20 to 25 minutes more.