Ingredients
3 eggs, beaten
2-1/2 cups panko (Japanese) bread crumbs
3 medium eggplants, cut into 1/4-inch slices
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1/2 tsp dried basil
1/8 teaspoon dried oregano
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 jar (28 ounces) spaghetti sauce
Directions
Preheat oven to 350°. Place eggs and bread crumbs in separate
shallow bowls. Dip eggplant in eggs, then coat in crumbs. Place on
baking sheets coated with cooking spray. Bake 15-20 minutes or until
tender and golden brown, turning once.
In a small bowl, combine mushrooms, basil and oregano. In another
small bowl, combine mozzarella and Parmesan cheeses.
Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking
spray. Layer with a third of the mushroom mixture, eggplant, 3/4 cup
sauce and a third of the cheese mixture. Repeat layers twice.
Bake, uncovered, at 350° 25-30 minutes or until heated through
and cheese is melted. Yield: 8 servings.
source: taste of home
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