Eggplant Parmigiana 

Ingredients:

2 cups seasoned bread crumbs, Progresso Italian

1 1/4 cups grated Parmesan cheese

2 medium eggplants, cut into 1/4" slices

4 eggs, beaten

olive oil, good quality

1 jar of marinara sauce, good quality

1 1/2 cups ricotta cheese, part-skim or whole 

1 1/2 cups mozzarella cheese, shredded

Directions:

1. Preheat oven to 400 degrees F. 

2. In a medium bowl, combine bread crumbs and 1/2 cup Parmesan cheese. Dip each eggplant slice into egg, then into bread crumb mixture. Place breaded eggplant on parchment paper on a cookie sheet and bake breaded eggplant in a 400-degree oven for 10 minutes, then turn each piece over and bake another 10 minutes.

3. Evenly spread 1 cup pasta sauce in a 13 × 9-inch baking dish. Overlap eggplant slices over the sauce. Top each layer of eggplant with ricotta and mozzarella, then sauce.  Top with remaining pasta sauce and Parmesan cheese.  Bake, covered, 45 minutes. Uncover and sprinkle with Mozzarella cheese. Bake 10 minutes, or until cheese melts.

Serves 6-8.