Bertolli Baked Eggplant Parmigiana

• 1 3/4 cups italian seasoned dry bread crumbs
• 1/2 cup grated Parmesan cheese divided
• 1 eggplant large, (about 2 lbs ), peeled and cut into 1/4-inch slices
• 4 eggs large, beaten with 3 Tbsp. water
• 8 ounces fresh mozzarella cheese thinly sliced
• 2 jars Bertolli(R) Tomato & Basil Sauce

1. Preheat oven to 375u0b0.
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. Bake 30 minutes or until golden.
3. Spread 1 cup Sauce in 13 x 9-inch baking dish. 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.
4. 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.

bread crumbs, parmesan cheese, eggplant large, eggs, mozzarella cheese, tomato

Taken from www.yummly.com/recipe/Bertolli-baked-eggplant-parmigiana-304118 (may not work)