2 cups Italian seasoned bread crumbs
1 1/4 cups grated Parmesan cheese
2 medium eggplants – cut into 1/4" slices
4 eggs – beaten
Olive or vegetable oil
1 jar RagÃº Chunky Gardenstyle Pasta Sauce
1 1/2 cups shredded Mozzarella cheese (6 ounces)
Preheat oven to 375 degrees F.
In a medium bowl, combine bread crumbs and 1/2 cup Parmesan cheese. Dip each eggplant slice into egg, then into bread crumb mixture. In a large skillet, brown eggplant in hot oil on both sides; drain on paper towels.
Evenly spread 1 cup pasta sauce in a 13 Ã— 9-inch baking dish. Overlap eggplant slices over sauce. Top with remaining pasta sauce and 3/4 cup Parmesan cheese. Bake, covered, 45 minutes. Uncover and sprinkle with Mozzarella cheese. Bake 10 minutes, or until cheese melts.