For me, this is a down-home dish that’s great to enjoy with family & friends no matter what the occasion.
4 eggs, beaten
3 T. water
2 medium eggplants, peeled and sliced 1/4-inch thick
2 c. Italian-style bread crumbs
1-1/2 c. grated Parmesan cheese, divided
27-3/4 oz. jar garden-style pasta sauce, divided
1-1/2 c. shredded mozzarella cheese
Combine eggs and water in a shallow bowl. Dip eggplant slices into egg mixture. Arrange slices in a single layer on a greased baking sheet; bake at 350 degrees for 25 minutes or until golden. Set aside. Mix bread crumbs and 1/2 cup Parmesan cheese; set aside. Spread a small amount of sauce in an ungreased 13"x9" baking pan; layer half the eggplant, one cup sauce, 1/2 cup remaining Parmesan cheese and one cup crumb mixture. Repeat to make a second layer. Cover with aluminum foil and bake for 45 minutes. Remove cover; sprinkle with mozzarella cheese. Bake, uncovered, for an additional 10 minutes. Cut into squares. Serves 6 to 8.
Fresh bread crumbs are a snap! Just place Italian bread cubes in a food processor and pulse until the texture becomes fine.