Wegmans Eggplant Parmesan Casserole

• 1 (24 ounce) jar Italian sauce, divided
• 2 eggplants, medium size (about 3/4 lbs ea)
• 3 tablespoons olive oil, extra-virgin
• 1/4 cup seasoned bread crumbs
• 1/2 cup parmigiano-reggiano cheese, grated and divided
• 1/4 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 8 ounces mozzarella cheese, shredded

1. Preheat oven to 450 degrees.
2. 1.Spray bottom and sides of pan with cooking spray; spread bottom of pan with 1 1/2 cups of sauce. Top with overlapping layer of eggplant slices; drizzle with olive oil. Add even layer of bread crumbs; sprinkle with half the grated cheese. Season to taste with seasoned salt and cracked black pepper. Top with remaining sauce and remaining grated cheese.
3. 2.Bake, covered, 40 min or until eggplant is tender. Remove from oven; top with mozzarella cheese. Return to oven, uncovered, 2-3 min, until cheese melts. Let rest 15 min before serving.
4. Option(s):
5. Finish with a drizzle of olive oil on top, if desired.

italian sauce, eggplants, olive oil, bread crumbs, parmigianoreggiano cheese, salt, cracked black pepper, mozzarella cheese

Taken from www.food.com/recipe/wegmans-eggplant-parmesan-casserole-464944 (may not work)