Bertolli Baked Eggplant Parmigiana

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Bertolli
Nutrition per serving    (USDA % daily values)
CAL
293
FAT
40%
CHOL
66%
SOD
52%

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Ingredients for 8 servings

1 3/4 cups Italian seasoned dry bread crumbs

1/2 cup grated Parmesan cheese, divided

1 large eggplant (about 2 lbs.) peeled and cut into 1/4-inch slices

4 large eggs, beaten with 3 Tbsp. water

8 ounces fresh mozzarella cheese, thinly sliced

2 jars Bertolli® Tomato & Basil Sauce

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