2 cups italian seasoned breadcrumbs
1-1/2 cups grated parmesan cheese, divided
2 medium eggplants, peeled and cut into 1/4 inch slices
4 eggs beaten with 3 tablespoons water olive or vegetable oil
1 28 ounce jar pasta sauce
crushed red pepper to taste
1-1/2 cups shredded mozzarella cheese, (6 ounces)
Preheat oven to 350 degrees F.
In a medium bowl, combine breadcrumbs and 1/2 cup Parmesan cheese. Dip each eggplant slice into egg mixture, then into breadcrumb mixture. Place eggplant slices in a single layer on a lightly oiled baking sheet and bake about 25 minutes. Evenly spread 1 cup sauce in a 13 x 9-inch baking dish. Place a layer of baked eggplant slices over sauce. Evenly spread 1 cup sauce over eggplant slices, sprinkle with 1/2 cup Parmesan cheese. Repeat layer. Bake, covered, 45 minutes. Uncover and sprinkle with mozzarella cheese. Bake 10 minutes or until cheese melts.