| 2 | cups seasoned dry bread crumbs |
| 1-1/2 | cups grated Parmesan cheese, divided |
| 2 | medium eggplants (about 2 pounds), peeled and cut into 1/4-inch round slices |
| 4 | eggs, beaten with 3 tablespoons water |
| 1 | jar (1 pound 10 ounces) RAGÚ® Robusto®! Pasta Sauce |
| 1-1/2 | cups shredded mozzarella cheese (about 6 ounces) |
| 1. Preheat oven to 350°F. In medium bowl, combine bread crumbs and 1/2 cup Parmesan cheese. Dip eggplant slices in egg mixture, then bread crumb mixture. On lightly oiled baking sheets, arrange eggplant slices in single layer; bake 25 minutes or until golden. |
| 2. In 13×9-inch baking dish, evenly spread 1 cup Ragú Robusto! Pasta Sauce. Layer 1/2 of the baked eggplant slices, then 1 cup sauce and 1/2 cup Parmesan cheese; repeat. Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted. |
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