Peel and cut eggplant into 1/4 inch thick slices. Salt the slices, and let them soak in water for 20 minutes.
Drain the eggplant, and rinse with cold water to remove the salt. Pat dry.
Preheat oven to 450 degrees.
Beat eggs in a small bowl and set aside.
Place breadcrumbs in another small bowl.
Dip each slice in egg, then dredge it in bread crumbs. Place each slice on a lightly greased baking sheet. Bake for 5 minutes on one side, flip them over, and bake for 5 minutes more.
Reduce oven heat to 350 degrees.
In a 9 x 13 inch pan, spread 1 cup of spaghetti sauce. Layer with half of the eggplant slices.
On top, add another cup of sauce, spreading it evenly over the eggplant. Top that with 1/2 cup of Parmesan cheese, and 1 cup of Mozzarella cheese.
Repeat with a second layer of eggplant, sauce, and cheeses.
Top with basil leaves.
Bake for 30-35 minutes, or until cheese starts to turn golden.