Preheat oven to 425 degrees.
Peel eggplant skin off. Cut into slices, about 1/2 inch thick.
Dip eggplant slices into egg and then breadcrumbs. Cover evenly.
Place on a sprayed baking sheet in one layer.
Cook for 8-10 minutes and then flip. Cook 8-10 minutes on second side.
In a small saucepan; add tomato sauce, oregano and basil. Simmer for a few minutes.
Pour about half of your sauce into a baking pan.
Lay eggplant in sauce. Top with cheese. Cover with additional sauce. (Do 2 layers of egg plant if necessary)
Cover with foil and cook for 30 minutes.
Remove foil and cook for another 5 minutes.
Serve eggplant on top of prepared pasta.
Top with additional parmesan or mozzarella cheese if desired.