Eggplant Parmigiano

Ingredients

• 2 large eggplants
• 3 large eggs (or more if necessary)
• 2 cups Seasoned Italian breadcrumbs (or more if necessary)
• 1 cup grated Parmigiano Reggiano, divided
• Olive oil for baking
• 1 jar Pasta Belly Marinara
• 16 oz shredded mozzarella (or more if necessary)

Instructions

1. Slice the eggplants into 1/8 inch rounds.
2. Whisk the eggs in a bowl and add breadcrumbs to another. Prep a sheet pan to bake the eggplant slices by drizzling olive oil on the pan and preheat the oven to 375 degrees.
3. Dunk each eggplant slice in egg mixture, then press into the breadcrumbs until evenly coated. Add to a prepped sheet pan and drizzle olive oil over each slice when all are added to the pan.
4. Put the pan in the oven and let it bake for 10-15mins per side or until golden and crispy.
5. In a 9x13in baking dish, spread a thin layer of Pasta Belly Marinara. When eggplant slices are golden and crispy, add a layer of eggplant on top of the sauce. Sprinkle your shredded mozzarella on top of the eggplant, add more sauce, more eggplant slices, more cheese, repeat for as many layers as desired. The more layers, the longer you will have to bake!
6. Bake at 375°F for 40 to 55 minutes, depending on how many layers, until bubbling and golden. Let it rest for 10 minutes, top with fresh basil, parmigiano reggiano if desired and serve!