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Makes eight servings Prep time: 15 minutes Cooking time: 1 hour, 25 minutes 1-3/4 cups Italian seasoned dry bread crumbs 1/2 cup grated Parmesan cheese 4 large eggs, beaten with 3 tablespoons water 1 large eggplant (about 2 pounds), peeled and cut into 1/4-inch slices 8 ounces fresh mozzarella, thinly sliced 2 jars Bertolli Tomato & Basil Sauce

Preheat oven to 375 degrees. In medium bowl, combine bread crumbs and 1/4 cup Parmesan cheese. Dip eggplant in egg mixture, then bread crumb mixture, coating well. On lightly greased baking sheets, arrange eggplant in single layer. Bake 30 minutes or until golden. In 13-by-9-inch baking dish, evenly spread 1 cup sauce. Layer 1/3 of the baked eggplant, then 1-1/2 cups sauce, 1/3 of the mozzarella cheese and 1/3 of the remaining Parmesan cheese; repeat. Top with remaining eggplant and sauce. Cover with aluminum foil and bake 45 minutes. Remove foil and top with remaining cheeses. Bake uncovered an additional 10 minutes or until cheese is melted.