Bertolli Baked Eggplant Parmigiana

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
• 8 ounces fresh mozzarella cheese, thinly sliced
• 2 jars Bertolli® Tomato & Basil Sauce

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