Ingredients
1 ¾ Italian seasoned dry bread crumbs
½ cup grated parmesan cheese, divided
1 large eggplant (about 2lbs) peeled and cut into ¼-inch slices
4 large eggs, beaten with 3 Tbsp water
8 oz fresh mozzarella cheese, thinly sliced
2 jars Bertolli Tomato & Basil sauce
Directions
Preheat oven to 375F
Combine bread crumbs with ¼ cup parmesan cheese in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture, coating well. Arrange eggplant in single layer on lightly greased baking sheets. Bake 30 minutes or until golden.
Spread 1 cup sauce in 9x13-inch baking dish. Layer ⅓ of the baked eggplant, then 1 ½ of the remaining parmesan cheese; repeat. Top with remaining eggplant and sauce.
Cover with aluminum foil and bake 45 minutes. Remove foil and top with remaining cheeses. Bake uncovered an additional 10 minutes or until cheese is melted.
Serves 8