1. Preheat oven to 375 degrees. Brush two baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 Tbsp water.
2. In another bowl, combine breadcrumbs, 3/4 cup parmesan, oregano and basil; season with salt and pepper. Peel and slice eggplants into 1/4 inch rounds. Dip each eggplant slice in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
3. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until brown on the other side, 20 to 25 minutes more. Remove from oven; raise heat to 400 degrees.
4. Spread 2 cups sauce in a 9 x 13 baking dish. Arrange half eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining parmesan.
5. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving. Serve with pasta of your choice.