Eggplant Parmesan Alla Romana

Ingredients

• 1-3/4 cups Italian seasoned dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 large eggplant (about 2 lbs.) peeled and cut into 1/4-inch slices
• 4 large eggs, beaten with 3 Tbsp. water
• 1 container (15 oz.) ricotta cheese
• 2 cups shredded mozzarella cheese (about 8 oz.)
• 2 Tbsp. thinly sliced fresh basil leaves (optional)
• 2 jars Bertolli® Five Cheese with Asiago & Fontina Cheeses Sauce

Directions

1. Preheat oven to 350°.
2. Combine bread crumbs and 1/4 cup Parmesan cheese in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture, coating well. On lightly greased baking sheets, arrange eggplant in single layer. Bake 25 minutes or until golden.
3. Meanwhile, combine ricotta, 1 cup mozzarella cheese, remaining 1/4 cup Parmesan cheese and basil in another medium bowl; set aside.
4. Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Layer 1/3 of the baked eggplant slices, then 1/2 of the cheese mixture and 1-1/2 cups Sauce; repeat. Top with remaining eggplant, then Sauce. Cover with aluminum foil and bake 50 minutes. Remove foil and sprinkle with remaining 1 cup mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.