Poor Man's Lasagna with Eggplant

1 large eggplant, peeled and sliced into 1/2 inch slices (or so)
2 eggs, beaten with a fork
1 1/2 Cups panko breadcrumbs or beaten crackers
1 jar pasta sauce
1 Cup shredded mozzarella cheese
1/2 Cup shredded parmesean cheese

Heat oven to 375 degrees.  Coat eggplant slices with egg then dip in breadcrumbs or crackers.  Spread a light coat of oil over a foil lined baking sheet.  Place the eggplant slices on it in a single layer.  Bake the slices for 15 minutes, flip over then bake another 10 minutes.  Increase the oven temperature to 475 degrees.  In a foil lined 8x10 inch dish layer pasta sauce, eggplant, cheese, and continue to follow this layering until all the eggplant has been used and is covered with a final layer of cheese.  I cooked up some turkey breakfast sausage to add to this and layered the sausage between the eggplant and the sauce.  So my layers when eggplant, sauce, sausage, cheese, eggplant, sauce, sausage, cheese.  Bake in the oven until the cheese melts and turns golden in spots, about 15 minutes.  Serve this delicious meal.  For two people this lasts about 3 days of leftovers.  It cost about $4 to make depending on the price of the eggplant. 

I did have a picture but I can't get it to load, so if I can get it to load later I will add it to this post.