Bertolli Baked Eggplant Parmigiana

Ingredients

• 2 pounds eggplant peeled cut into 1/4-inch slices
• 4 large eggs beaten
• 8 ounces mozzarella fresh thinly sliced
• 1.8 cups seasoned bread crumbs dry italian
• 0.5 cup parmesan cheese grated
• 48 ounce tomato basil sauce bertolli®
• 3 tablespoons water 

Equipment

• bowl
• baking sheet
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 375 degrees F.
2. Combine bread crumbs with 1/4 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.
3. Bake 30 minutes or until golden.
4. Evenly spread 1 cup sauce in 9x13 inch baking dish.
5. Layer 1/3 of the baked eggplant, then 1-1/2 cups sauce, 1/3 of the mozzarella cheese and 1/3 of the remaining Parmesan cheese; repeat. Top with remaining eggplant and sauce.
6. Cover with aluminum foil and bake 45 minutes.
7. Remove foil and top with remaining cheeses.
8. Bake uncovered an additional 10 minutes or until cheese is melted.