3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups Prunotto Mariangela Organic Pasta Sauce
1 (16 ounce) Mozzarella di Bufala, shredded and divided
1/2 cup grated Parmigiano Reggiano cheese, divided
1/2 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread Prunotto Mariangela Organic Pasta Sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with Mozzarella di Bufula and Parmigiano Reggiano cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.