Classic Eggplant Parmesan

Serves 8
  • 3 cups panko breadcrumbs
  • 1 tsp. Kowalski's Bold Italian Seasoning
  • 2 eggs
  • 2 tbsp. water
  • 3 lbs. eggplant, cut into 1/2" thick slices
  • - Kowalski's Extra Virgin Olive Oil
  • 2 (26 oz.) jars Kowalski's Thick & Hearty Tomato & Basil Pasta Sauce
  • 1 lb. Kowalski's Fresh Mozzarella, thinly sliced, torn into small pieces
  • 6 oz. pkg. fancy shredded Italian blend cheese
  • 1 tsp. lemon zest
  • - chopped fresh Italian parsley

In a shallow pan, combine breadcrumbs and Italian seasoning; set aside. In a medium mixing bowl, combine eggs and water; dip eggplant slices in egg mixture, then coat with breadcrumbs. In a large skillet, heat 2 tbsp. olive oil over medium heat; working in several batches, cook eggplant slices until golden on both sides (8-10 min.), turning once and adding oil as needed. Drain eggplant slices on paper towels. Spread 1 cup pasta sauce in bottom of a 13x9" glass baking dish. Arrange half of fried eggplant slices in baking dish; top with half of fresh mozzarella and shredded cheese. Repeat layers with remaining pasta sauce, eggplant, mozzarella and shredded cheese. Bake in a preheated 400° oven until sauce is bubbling (about 45 min.). Let stand, covered, 15 min.; sprinkle top with lemon zest and parsley before serving.

Note: This dish can be assembled and refrigerated, covered, up to 24 hrs. before baking.