In a large saucepan of lightly salted boiling water, cook spaghetti one minute less than directed on package. Drain.

Heat oven to 350 degrees. Coat a 10-inch nonstick skillet with nonstick cooking spray. If skillet handle is not ovenproof, wrap with aluminum foil. Coat with crumbs.

In a small bowl, combine spaghetti, pasta sauce, mozzarella and pepperoni. Stir in beaten eggs. Spoon mixture into prepared skillet.

Bake in 350 degree oven for 30 minutes. Sprinkle with Parmesan. Bake until cheese is golden brown, about 10 minutes. Let cool 10 minutes. Cut into 6 wedges.