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| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 2 eggs slightly beaten
- 1 tbsp water
- 1 cup grated Parmesan cheese divided
- 1/2 cup dry breadcrumbs
- 1 medium eggplant cut into ¼-inch slices
- 1/4 cup olive or vegetable oil
- 1 (24 oz.) Francesco Rinaldi Sweet & Tasty Tomato Sauce
- 8 oz Monterey Jack cheese thinly sliced
- Preheat oven to 350° F.
- In shallow dish stir together eggs and water. In another shallow dish stir together ½ cup Parmesan cheese and bread crumbs until well mixed. Dip eggplant slices into egg mixture, then into crumb mixture. In large skillet heat 1 tablespoon oil over medium heat. Add eggplant slices, a few at a time, turning once, about 2-4 minutes or until golden brown. (Add additional oil as needed.)
- Drain eggplant on paper towels to remove grease. Arrange half of eggplant slices on bottom of greased 13 x 9-inch baking dish. Sprinkle with remaining ½ cup of Parmesan cheese. Top with 1 ½ cups of Francesco Rinaldi® ”Hearty" Sweet & Tasty Tomato Pasta Sauce. Repeat with remaining eggplant, Parmesan cheese and pasta sauce. Top with cheese slices.
- Bake in 350° F oven for 25 minutes or until heated through.
