crispy eggplant parmesan stacks

Ingredients

• Servings: 9
• 2 large eggplants, sliced into 1/2-inch rounds
• salt to draw moisture from eggplant
• salt and pepper to taste
• 4 eggs
• 4 cups panko bread crumbs
• cooking spray
• 1 (24 ounce) jar ragu® old world style® traditional sauce
• 2 (8 ounce) packages mozzarella cheese, thinly sliced
• 1 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c).
• sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. use paper towels to blot moisture from each side of the eggplant slices. sprinkle lightly with salt and pepper.
• whisk eggs in a shallow bowl. place panko bread crumbs in a second bowl. dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. place slices on a cooling rack on a baking sheet.
• spray the tops of eggplant generously with cooking spray. bake 8 minutes in preheated oven. turn each slice, and spray the other side with cooking spray. bake an additional 8 to 10 minutes. remove from oven and let cool slightly.
• reduce oven temperature to 350 degrees (175 degrees c).
• to make the stacks: cover a baking sheet with parchment paper. place a large slice of eggplant on the parchment. top with a spoonful of ragu® old world style® traditional sauce and a slice of mozzarella. place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. top with a generous layer of parmesan cheese.
• bake stacks until the cheese has melted, 10 to 15 minutes. remove from oven and let cool for a few minutes. serve warm.