Eggplant Parmesan


* 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


* 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 at 350° for 15-20 minutes or until tender and golden brown, turning once.

* In a small bowl, combine the mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses.

* Spread 1/2 cup sauce into a 13-in. x 9-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° for 25-30 minutes or until heated through and cheese is melted. Yield: 8 servings.