[Baked] Eggplant Parmesan

I made eggplant parm from scratch for the first time today...and it's BAKED!  The sauce recipe is from the Pioneer Woman's Chicken Parm recipe, with a few changes.

1 medium onion, chopped
4 cloves garlic, minced
1/4 cup olive oil
2 tbsp butter
1 28 oz can crushed tomatoes
2 cups fresh tomatoes, pureed (or a 14 oz can crushed tomatoes)
3/4 cup chicken broth (I used hot water and boullion)
1/2 tsp salt
1 tbsp sugar
2 smallish eggplants (smaller are less bitter and pithy)
2 eggs, beaten (you could use just the whites)
2 - 3 cups italian bread crumbs
1 pkg linguini
1 cup freshly grated parmesan cheese
1 cup shredded mozzarella cheese
6 - 8 leaves fresh basil

Sauce:
Heat the olive oil and butter in a skillet over medium heat, then sauté onion and garlic for 2 minutes.
Add chicken broth and continue to cook for another 2-3 minutes on medium; liquid should reduce.
Add tomatoes, salt and sugar.  Cook uncovered for 30 minutes on medium-low.
After 30 minutes, move to just barely a simmer to keep warm while preparing eggplant.

Eggplant:
Peel the eggplant and slice into 1/4" thick cutlets.
Sprinkle with salt and let sit for 30 minutes to release moisture.
Dry well with paper towels before cooking.
Preheat oven to 425.
Dip each eggplant slice into beaten egg, and shake off excess egg.
Then dip into bread crumbs, making sure to get a nice coat.
Place the cutlets onto a baking sheet lined with parchment paper.
Bake at 425 for 15 minutes on each side.
While the eggplant is baking, prepare your pasta.
Add mozzarella and parmesan to taste and melt. This can be done in the oven, or after you place the cutlets into the sauce...depends on your preference for how you like to serve it.
Serve over linguini and top with fresh basil chiffonade.

Don't forget to serve with garlic bread!

I did not take any photos, but it was a beautiful meal with golden brown crispy cutlets, bright red sauce and green basil.  What's not to love?