Eggplant Parmesan Casserole
Ingredients
3 large eggs, beaten
2-1/2 cups panko 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 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 slices in eggs, then coat in crumbs.
Place on baking sheets coated with cooking spray. Bake until tender and golden brown, 15-20 minutes, 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 13×9-in. baking dish coated with cooking spray.
Layer with a third of the mushroom mixture, a third of the eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice.
Bake, uncovered, until heated through and cheese is melted, 25-30 minutes.
