This healthier version of the classic dish bakes the eggplant slices to cut down on fat and calories.
Pre-heat oven to 375 degrees and line a baking sheet with parchment paper.
Slice eggplant into 1/8 to 1/4 inch thick slices, arrange in a large colander over the sink, and sprinkle a little salt on each slice. You can even weigh them down with a plate and heavy cans to draw out maximum moisture. Let them drain for at least 30 minutes, then blot with paper towels, and brush off excess salt.
In a shallow dish, mix flour, salt and pepper, and 1 tsp. each of oregano and basil (crush dried herbs in palm of your hand to release oils). In another dish, whisk together 2 eggs and 2 T. olive oil. In third dish, mix together bread crumbs, 1/4 c. parmesan, the rest of the oregano and basil, garlic, and some more salt and pepper.
One at a time, dredge eggplant slices in flour, then the egg wash, then the breadcrumbs, shaking to remove excess. Place on parchment-lined baking sheet, and bake for about 7-10 minutes on each side until golden brown.
Heat some olive oil in pan (enough to coat pan) and saute garlic, mushrooms, and onions and cook until caramelized, about 20 minutes. (This is not part of typical eggplant parm, but I think it adds a really nice dimension to the layers).
To assemble: coat baking dish with cooking spray or olive oil, and spread about a cup marinara sauce in the bottom. Layer half of eggplant slices over sauce. Top with about half of the onions, 1 cup pasta sauce, and half of the mozzarella. Repeat layers once, and sprinkle with Parmesan.
Increase oven to 400 degrees. Bake, uncovered for about 20-25 minutes, or until hot and bubbly. Garnish with basil and serve.