1teaspoonof salt (to extract moisture from eggplant)
A pinch of salt and pepper (for seasoning)
4eggs
4cupsof panko bread crumbs
Cooking spray
1(24 ounce) jar of RAGÚ® Old World Style® Traditional Sauce
2(8 ounce) packages of thinly sliced mozzarella cheese
1cupof grated parmesan cheese
Instructions
Preheat the oven to 425 degrees F (220 degrees C).
Sprinkle salt on both sides of the eggplant rounds and let them sit on a baking sheet for 15 minutes to remove moisture. Use paper towels to blot excess moisture from each side of the eggplant slices. Lightly sprinkle with salt and pepper.
In a shallow bowl, whisk the eggs. In a separate bowl, place the panko bread crumbs. Dip each side of the eggplant slices in the whisked eggs, then press them into the panko crumbs to coat each side. Place the coated slices on a cooling rack on a baking sheet.
Generously spray the tops of the eggplant slices with cooking spray. Bake in the preheated oven for 8 minutes. Flip each slice, spray the other side with cooking spray, and bake for an additional 8 to 10 minutes. Remove from the oven and let them cool slightly.
Reduce the oven temperature to 350 degrees (175 degrees C).
To assemble the stacks, cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top it with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Add another slice of eggplant on top and repeat the layering process until you have about 5 or 6 slices in a stack. Finish with a generous layer of parmesan cheese.