Contest-Winning Eggplant Parmesan

Name: Contest-Winning Eggplant Parmesan
Ingredients: 3 large 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 shredded part-skim mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 jar (28 ounces) spaghetti sauce

"Because my recipe calls for baking the eggplant instead of frying it, unlike most eggplant Parmesan recipes, it’s much healthier! It takes a little extra time, but the Italian flavors and rustic elegance are well worth it. —Laci Hooten, McKinney, Texas..."

INGREDIENTS

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3 large eggs, beaten

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2-1/2 cups panko (Japanese) bread crumbs

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3 medium eggplants, cut into 1/4-inch slices

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2 jars (4-1/2 ounces each) sliced mushrooms, drained

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1/2 tsp dried basil

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1/8 teaspoon dried oregano

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2 cups shredded part-skim mozzarella cheese

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1/2 cup grated Parmesan cheese

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1 jar (28 ounces) spaghetti sauce

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